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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.
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Ground turkey makes a tasty rolled meatloaf with Italian flavors and a surprise filling of cheese and spinach.
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Get Roasted Stuffed Pork Loin with Sweet Potato Puree, Radicchio, and a Molasses Gastrique Recipe from Food Network
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Creamy, flavorful and so easy to fix. This meal-in-one will wow family and friends.
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Small shaped pasta, beans and a can of minestrone soup are added to pork sausage which has been browned with onions, onion powder and garlic to create this thick soup.