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Using canned cream of chicken as a base, you can have a quick and simple pot of tortellini soup by adding the pasta, more cooked chicken, and spinach.
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Chef Travis Lett likes buckwheat pasta for its added richness and texture. At the restaurant, Lett cuts the fresh pasta into rough rag shapes and tosses it with summer vegetables; this simplified version uses dried pasta.
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A spinach salad with mangos, that 's what we call really special. And the ground pepper in the vinegar and oil dressing really makes the mango flavor pop.
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A Plated recipe for seared sirloin with orange-parsley compound butter served with a spinach, pear, walnut, and Gorgonzola salad.
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This delicious cheese tortellini-spinach bake comes out of the oven golden brown and sizzling in just 30 minutes! Your guests will think you spent hours on it. You can add cooked Italian sausage, too! Great with a salad and garlic bread.
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A boneless leg of lamb is butterflied, rolled up around a spinach and goat cheese stuffing, and roasted to savory perfection to make a magnificent main dish that's fit for a formal dinner or that special holiday meal.
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This refreshing and simple pasta salad has marinated artichoke hearts, tomatoes, olives, onion, and carrots tossed with dry-type stuffed tortellini (the kind in the pasta aisle) in vinaigrette dressing.
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Grilled pineapple, ginger, and Asian five-spice seasoning lend an almost Hawaiian quality to these delicious burgers topped with gouda cheese. They use turkey as an alternative to ground beef.
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Easy baked chicken with sour cream and potatoes - NO leftovers! Serve with crusty Italian bread.
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This hearty winter soup kicks boring canned soups to the curb.
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This thick and creamy soup is perfect to warm you up on a rainy day, and the ingredients are very simple.
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Thinly sliced apples and greens with a sweet-tangy honey-Dijon dressing.