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Traditional chicken enchiladas can be labor-intensive to make, but this quick stovetop version has all the flavor of that Mexican favorite, plus a velvety, dippable consistency achieved with convenient PHILADELPHIA Cooking Creme.
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Pork loin chops are stuffed with a mixture of couscous, currants, and pine nuts, then coated in marmalade, and baked.
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It's official: There's nothing Crescent Rolls can't do.
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Get Lamb Chops with Eggplant Caponata Recipe from Food Network
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This shrimp pasta dish with cream, white wine, and basil is ready in under 30 minutes. You can use frozen or fresh shrimp and any pasta shape you like.
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Get Tortellini with Peas and Prosciutto Recipe from Food Network
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Pot-roasted beef is shredded and simmered with hot, spicy sauce. This recipe will feed a crowd (16 to 20 sandwich servings). Leftovers may be frozen for later use.
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For a smoky and sumptuous veggie-filled grilled sandwich, try this easy recipe. All it takes is some veggies, focaccia bread, lemon-mayonnaise dressing, and crumbled feta.
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Get Bean with Bacon Soup Recipe from Food Network
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I got the idea for these shrimp tacos from a favorite restaurant. The shrimp is sauteed in honey butter, topped with a delicious mango salsa, and wrapped in a tortilla. It tastes worth a million bucks yet is so simple. Everyone will be begging for more.
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A dense spinach quiche that's good for breakfast, lunch, or dinner!
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Throw together a delicious zuppa toscana dinner quickly and easily by adding Italian sausage, seasoning, potatoes, and kale to an Instant Pot® and letting it do the work for you.