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Fried chicken is layered on top of mashed potatoes, corn, and Cheddar cheese in this comfort-food fried chicken bowl.
cooking.nytimes.com
This Mexican recipe came to The Times in 2002 by way of Amanda Hesser It is a simply prepared casserole of shredded chicken rolled in corn tortillas underneath a mild, seed-speckled tomatillo sauce Crumbled queso añejo, a sharp white cheese, is sprinkled over the top before it is baked until the cheese melts and the entire dish is heated through
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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.
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Any party with Greek Fondue will be lit.
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A versatile pizza sauce made with tomato paste, Italian herbs and Parmesan cheese.
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A delicious gluten free pasta recipe with mushrooms and sweet peas.
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Serve up these warm ciabatta panini stuffed with pancetta, tomatoes, roasted red peppers, spinach, red onion, and a drizzle of vinaigrette.
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These open-faced vegetarian empanadas with a creamy corn filling flecked with spring onions are a classic Argentinean snack or appetizer.