Search Results (11,294 found)
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Granny Smith apples and fresh chopped sage flavor this Thanksgiving favorite.
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No stuffing or rolling necessary to make these enchiladas. Just mix together shredded chicken with sour cream, jack cheese and soup, then layer with tortillas and salsa.
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This colorful dish features red, green and yellow bell peppers with in turmeric-gold rice and scarlet tomatoes. Beautiful to look at, even better to eat.
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Dont be tempted to cook the tortellini in the soup; they will soak up too much of that irresistibly garlicky broth. Cook them separately, as the soup simmers, and stir them in at the last moment.
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Canned diced tomatoes give a different flavor to this broccoli soup.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is an interesting blend of flavors, tangy gorgonzola cheese rolled in tender veal, breaded and sauteed. Finished off in the oven with a simple fruit compote...
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Spice up your life with some south-of-the-border flavor.
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Chicken and tofu are cooked in the wok with vegetables and Chinese flavorings. Serve alone, with rice, or over noodles.
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Use a rotisserie chicken or leftover roast chicken to make these cheesy enchiladas.
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Tender roasted vegetables served alongside honey-mustard chicken is a quick meal to put together for weeknights or when entertaining guests.