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Canned chili is the time saving key to this quick and zesty enchilada dish.
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These whole wheat, turkey, and avocado wraps are a great way to use leftover smoked turkey. My kids have always liked the leftovers as much as the 'firstovers'! These are different but yummy.
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Get Duck Confit Quesadillas Recipe from Food Network
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Here's a quick and easy version of chilaquiles with tortilla pieces, whisked eggs, green taco sauce, and shredded Monterey Jack cheese.
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Get Trout Landwehr Recipe from Food Network
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This tasty Trinidadian-style soup is made with spinach to evoke the flavor and texture of callaloo, or amaranth, a common green in Trinidad.
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From A to Z, everything you need to know to make a great tasting detox smoothie. From The Blender Girl herself, Tess Masters!
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Get Piadine Sandwiches with Homemade Piadine Dough Recipe from Food Network
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A delightful mixture of spinach, egg and ricotta cheese is layered with mozzarella cheese, cream of mushroom soup and succulent morsels of chicken to make a rich and satisfying baked lasagna.
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It's so good on a chilly spring night and even better with a grilled sandwich for lunch the next day. By the way, you can omit any veggies you chose, but don't use canned vegetables. I promise you it's just better this way
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A few special touches turn these burgers into a memorable meal. To save time, form the patties up to a day ahead and refrigerate, covered tightly with plastic wrap, until needed; then heat the grill, cook the burgers, and serve.
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Summertime ratatouille finds a splendid home among ribbons of pappardelle accented with freshly shaved Parmesan.