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A layered chicken casserole with vegetables, stuffing, a creamy canned soup sauce and a sprinkling of almonds on top.
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A satisfying salad by Jody Adams, chef-owner of Rialto Restaurant + Bar in Cambridge, Massachusetts.
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Get Mushroom and Spring Vegetable Risotto Recipe from Food Network
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Transform leftover rice into better-than-takeout stir fry.
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Get Lobster Truffle Pot Pie Recipe from Food Network
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Brown rice, collard greens, and green peas join other vegetables in this colorful salad.
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Get Rice Pilaf with Chorizo Casserole Recipe from Food Network
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Chicken and vegetables are sandwiched between two layers of stuffing for a hearty big meal.
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This 50s favorite gets upgraded with melty mozzarella and crunchy panko bread crumbs.
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Don't bother with soaking and cooking beans for Classic Texas Caviar - the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices.
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Get Rice Pilaf Recipe from Food Network
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This traditional Peruvian soup contains large pieces of chicken breast and potato cooked with peas, corn, and red pepper. It is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).