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This eye-catching Russian layered chicken and mushroom salad, decorated to resemble a sunflower, is perfect for any party or buffet.
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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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This Philly-inspired breakfast cheesesteak piles chicken sausage, peppers and cheese atop thick slices of French toast.
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Cauliflower rice is formed into bread slices and topped with Cheddar cheese to make these gluten-free broiled cheesy sandwich bites.
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Not that you need more reasons to eat avocados.
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French fries are topped with cheese curds and drenched with homemade hot gravy, easy and quick to make. Be careful. This is very addictive!
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Fried chicken is layered on top of mashed potatoes, corn, and Cheddar cheese in this comfort-food fried chicken bowl.
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This speedy sautéed chicken dish features a delicious tomato sauce flavored with basil and Parmesan cheese.
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Cook ground turkey with prepared taco seasoning and bell pepper to put atop piles of salad greens and tortilla chips to make a quick and easy taco salad.
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Just as tasty as its fast-food counterparts, but made with Morningstar Farms® Garden Veggie Patties Veggie Burgers.
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Eggs and cream mixed with broccoli florets, cooked quinoa, and Cheddar cheese and baked in muffins cups make a perfect brunch offering.
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These mojo-style black bean and brown rice bowls are an easy lunch or dinner option full of zesty, savory flavor.