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An electric pressure cooker (such as Instant Pot®) makes it easy to get fork-tender beef in this stroganoff recipe served with egg noodles.
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Spicy grilled chicken breast slices are rolled into tortillas with strips of bell pepper and red onion. Serve carrot and celery sticks with blue cheese dressing on the side for dipping.
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Cook canned chicken with Korean chile paste to fill burritos with kimchi, cilantro, cheese, and salsa for a fusion of Korean and Mexican in a burrito.
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In this superhealthy vegetarian main course, blogger Sara Forte of Sprouted Kitchen serves sweet-spiced tofu over a warm kale-and-barley salad. Barley has a nice chew that is delicious with spiced tofu, says Forte.
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Smothered in sauce and stuffed with mozzarella cheese, these slow cooker turkey meatballs are the perfect addition to pasta or a sub sandwich.
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Beef meatballs simmered in a sauce of brown sugar, lemon and pineapple juice, with chopped green pepper and pineapple chunks. Great served over rice.
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It's easy to make this crustless spinach and mushroom quiche - most ingredients are mixed in a blender. Stir, pour, and bake.
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If you like hot food, you'll love this spicy, breaded chicken recipe that's browned in a frying pan and finished in the oven.
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These eggplant Parmesan rounds are oil free, and yet they are crispy and crunchy since they are cooked in an air fryer. A great vegetarian appetizer!
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Shell pasta stuffed with a garlicky mushroom, spinach, turkey and cheese filling topped with mozzarella and sauce.
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Get Cheddar Bacon Wedge Salad Recipe from Food Network