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Chicken, potatoes, and mixed vegetables are tossed with chicken gravy and layered with Tater Tots® in this easy, hearty casserole.
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Savory zucchini muffins made with Cheddar and Parmesan cheese have an extra flavor burst of bacon.
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Stir up a magnificent risotto using leftover lamb, onions and artichoke hearts. Use only genuine Italian Arborio rice, available in the specialty section of most grocery stores. The finished dish should be slightly soupy so that it can pour from the pot.
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Sliced green chiles serve as the base of this quick, crustless quiche that easily adapts to any of your favorite cheeses and vegetables.
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Red Thai curry paste gives this pureed carrot sauce spiciness and depth of flavor. The sweetness of the carrots along with a touch of brown sugar balances the heat but in no way erases it. Use less curry paste if you prefer.
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Zucchini gazpacho with avocado and garbanzo beans is a refreshing summer soup and a nice, tomato-free version of the classic gazpacho recipe.
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Mild Spanish smoked paprika gives this dish an appealing smokiness.
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Replace noodles with spaghetti squash and bake with bacon bits, eggs, and Parmesan cheese in this gluten-free, grain-free carbonara recipe.
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This soup has all of the flavors of lasagna without the hours in the kitchen. Thanks to the Instant Pot(R), it is made with minimal effort and fairly quickly.
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My mom taught me how to make this very tasty stir-fry. My boyfriend loves it so much I make it at least once a week! You can use virtually any combination of vegetables and meat you like, but the combination of sauces is essential. Serve over steamed rice or noodles.
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Cream of mushroom soup is the base for this quick and easy sauce. Add broccoli, carrots and cooked chicken and farfalle pasta for a deliciously simple dish.
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This French green bean salad recipe is tossed in a tangy Dijon mustard dressing and takes less than 30 minutes to prepare.