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Tender shredded Buffalo chicken from the slow cooker and crunchy celery-carrot slaw with ranch make enough wraps to serve a crowd or perfect for leftovers the next day.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a nice change from ordinary quiche. Full of ham, wild rice, mushrooms, red bell peppers, and flavored with a touch of Dijon mustard, this quiche is fabulous for breakfast, lunch, or dinner. And the meat & veggie mixture is terrific simply scrambled with eggs for a quickie meal!
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With rotisserie, whole roasted chickens so readily available from carryout shops to grocery stores, otherwise labor intensive dishes can now be prepared on the fly for any weeknight supper. Use what's needed for your recipe, and get creative with the endless possible uses for the leftovers.
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Flat iron steak and onions are layered over onion rings and topped with a homemade cheese sauce in these decadent onion ring nachos.
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Ready in 20 minutes, this ground beef stroganoff is one pot full of creamy, tender beef and egg noodles dressed up in an easy spice mixture.
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This creamy vegetarian soup made with canned tomatoes and artichoke hearts gets deep flavor from roasted red peppers and Parmesan cheese.
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Jessie Oleson rolls chocolate cookie dough into ropes, then cuts them into mini logs to resemble the classic French bûche de Noël cake.
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Get Surrey's Cafe - Bananas Foster French Toast Recipe from Food Network
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Turkey bacon, cauliflower, green pepper and Cheddar cheese make this a crowd-pleasing soup, and it's so easily prepared in a Instant Pot®!
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This delicious main-course salad features grilled marinated chicken, a tasty Caesar-style dressing and crunchy croutons.