Search Results (12,448 found)
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Tex-Mex at its finest: This skillet chicken is topped with melty cheddar and a delicious black bean-red onion mixture.
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Baked in a tangy dilled buttermilk-Parmesan batter, these are great solo, but hold their own in your favorite dipping sauces, too.
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Chicken breasts are coated with spicy mustard and seasoned bread crumbs to seal in the juices, then baked in lemon butter for a burst of flavor.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lightly seasoned chicken simmered for hours in Marsala wine sauce in a slow cooker is simply delicious!
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This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!
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This is a rich soup in which ground beef is sauteed in butter with vegetables and herbs prior to adding milk, cubes of cheddar cheese and sour cream.
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Savory pumpkin soup is flavored with onions, leek, and a hint of curry powder.
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This basic potato soup recipe produces the flavors of a buttery baked potato in the form of soup and is perfect for a quick and easy weeknight dinner.
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A puree of carrots, celery, zucchini and onions is combined with a can of condensed cream of mushroom soup, chicken bouillon, sour cream and white wine.
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Buttercup squash is roasted and pureed with cream cheese and sauteed onion in this creamy squash soup that is perfect on cold evenings.
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This is a thick, hearty soup. Kids love this because of the cheesy flavor.