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Supper cooks while you put your feet up! Spicy sausage skillet simmers with veggies and snazzy Pace® to serve over linguine.
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Turkey and a variety of vegetables make a great filling for stuffed green bell peppers.
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Spicy Italian sausage is joined by a mixture of eggplant and mushrooms for a hearty casserole in this lentil recipe.
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This recipe uses dried porcini mushrooms that have been rehydrated in warm water. If you can find fresh porcinis, also known as cepes and the great bolete, you should definitely use them! It's an amazing taste.
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This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shrimp, Edam, and mushroom make this an elegant quiche. I use Red Hot Dutch Edam to give this a spicy kick, but if you can't find it, use regular Edam and spike it with red pepper flakes instead.
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Take your taste buds on a Mediterranean tour with this salad, made with Morningstar Farms® Meal Starters Chik'n Strips.
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Chicken, potatoes, and mixed vegetables are tossed with chicken gravy and layered with Tater Tots® in this easy, hearty casserole.
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Make this turkey pot pie with your leftover turkey meat and premade crusts. The homemade cream sauce is crammed full of vegetables.
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This quiche is a perfect creamy balance of blue cheese, cream, and fresh herbs baked in a pastry shell. Believe me, it's luscious. Enjoy this alone or accompanied with a salad and a nice glass of white wine
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A baked version of this tender, creamy rice dish features chicken, mixed vegetables, creamy mushroom sauce and two cheeses.
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Get Waldorf Salad Recipe from Food Network