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Chicken, shrimp, and vegetables are rolled in rice paper wrappers and deep-fried in this authentic recipe for Vietnamese Cha Gio.
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This is a playful vegan take on osso buco that uses carrots instead of veal.
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I know not many people are fans of Brussels sprouts, but I love them! This tasty casserole combines the flavors of chicken, garlic, Brussels sprouts and Swiss cheese. If you are not a fan of Brussels sprouts, sub in broccoli!
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Jumbo pasta shells stuffed with ricotta, mozzarella and Parmesan, smothered in a mushroom tomato sauce and baked.
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Breakfast is a breeze with this all in one breakfast casserole that has sausage, eggs, cheese, bread. If you like, add tomatoes and mushrooms too!
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Use your slow cooker and this recipe for an easy way to make a traditional beef, mushroom, and barley soup.
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The earthy flavor of mushrooms brings this spinach and Cheddar cheese dip to life.
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Pizza night just got more fun with individual-sized pizzas--plus they're made completely on the grill.
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Served in hoagie rolls, these steak and cheese melts--made from start to finish in the air fryer--combine perfectly cooked steak and veggies with melty cheese.
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The stromboli that I make uses pre-made pizza dough. But bread dough can be used as well. Kids love this pizza creation and adults love the grown-up pizza creation. Also, I always have left-over mixture, which I use the following day with Spaghetti.
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This Gluten Free Coconut Chicken Soup Recipe was inspired by Jaden's Lemongrass Chicken and Coconut Soup from her fabulous book, The Steamy Kitchen Cookbook.