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A quick fettucine dish made with canned mushroom soup and green peas.
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Creamy and savory, this pie is filled with cream of chicken and cream of potato soups, along with a bit of thyme. It cooks up thick and hearty full of chicken and mixed veggies.
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This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tyson® Boneless Skinless Thighs are slow-cooked in a medley of BBQ flavors for a tender, melt-in-your-mouth taste of the South.
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Get Inferno Soup Recipe from Food Network
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Toasted slivered almonds, cream and chopped parsley are used to finish this wild rice soup made with chicken broth, onions and grated carrot.
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Get Mushroom-Hummus Soup Recipe from Food Network
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Marinated grilled chicken piled into warm tortillas and topped with bold cheese sauce, Pace® Chunky Salsa, green onions and buttery avocado. Colorful, delicious and distinctive!
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This pureed soup of carrot with a hint of dill would make an elegant first course at a Thanksgiving feast or any other special occasion.
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Get Shoyu Chicken Recipe from Food Network
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This tasty wrap is based on something I've ordered lots of timesa tasty, cold peach-chicken salad.
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Recipe for Peanut-Oil-Fried Chicken Wings with Spicy Peanut-Apricot Dipping Sauce, as seen in the October 2008 issue of 'O, The Oprah Magazine.