Search Results (2,128 found)
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This dish is just brimming with fresh vegetables. Feel free to substitute your favorites.
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Turkey and bacon join melted provolone and a spicy mayonnaise in this crispy grilled sandwich.
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Turkey sushi rolls made with tortillas and a veggie cream cheese spread will make your non-seafood-loving friends very happy.
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Using a pressure cooker to make this flavorful chicken soup speeds time cooking the pearl barley; a process that normally takes 1-2 hours can happen in 9 minutes. If you don't have a pressure cooker, use a heavy stockpot for stovetop cooking, add more stock, as some will cook away, and allow more cooking time.
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Top orzo with pan-fried chicken, olives, and sun-dried tomato vinaigrette for a warmed version of Greek salad. Top with feta cheese to complete the meal.
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This recipe makes two pans of pasta. Serve one tonight, and keep the other in the freezer for up to three months.
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Chinese wheat noodles are double cooked, first in water until al dente and then mounded in a frying pan until crisp and brown. Then its smothered with a delicious sauce made from rice wine, soy sauce and wilted spinach. Next comes asparagus simmered in garlic and ginger.
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A rich pesto sauce dresses this pasta salad filled with blanched broccoli, carrots, olives, and red bell pepper.
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Use fat-free chicken broth and fat-free half-and-half to get fewer calories in your creamy zucchini soup without losing the creamy, thanks to this quick recipe.
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Get The Saint Jamez Benedict Recipe from Food Network
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Greek quinoa salad made with feta cheese, Kalamata olives, tomatoes, and pine nuts is a filling, Mediterranean-inspired salad perfect for lunch or dinner.
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Shrimp and thin rice noodles join spinach in this tasty, Vietnamese-inspired soup.