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Skinless chicken thighs simmer for hours in a creamy wine sauce made with mushrooms and olives. Serve over hot cooked rice.
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A healthy and hearty stew with zucchini, bell pepper, tomatoes, and curry paste. Serve with whole-grain rice.
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Savory vegan muffins loaded with carrots, tomatoes, and celery are seasoned with chili powder and oregano for a muffin you can eat any time of the day!
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The slow-cooker simmers chicken, potatoes, carrots, and celery in a creamy sauce made with Campbell's® Condensed Cream of Chicken Soup, to be topped with tender dumplings made easy with baking mix.
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Diced chicken dressed with curry mayonnaise sports a wonderful assortment of apple, raisins and grapes, plus celery, onion and pecans for savory crunch.
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Crumbled cornbread and sausage, plus biscuits and chopped hard-boiled eggs, make up this delicious dressing or stuffing. Makes enough to stuff a 10- to 15-pound turkey.
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Leftover grilled chicken breasts are ideal for making this chicken salad in a yogurt based dressing with apples, celery, red onion, and grapes.
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You can't ask for an easier or more crowd-pleasing picnic dish than this orzo pasta salad featuring green onions, cranberries, cilantro, and pecans.
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Potatoes, onions, and celery cooked in chicken broth are combined with half-and-half, crisp bacon, and condensed cream of mushroom soup in this chowder with cheddar cheese.
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I have tried and tried meatloaf recipes they all fall apart before you get them out of the pan. This meatloaf is very good and sticks together to be served. Leftover meatloaf makes wonderful sandwiches with mayonnaise.
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Brian Perrone adds diced radish and smoked paprika to this otherwise classic potato salad. It's a minor innovation, but it greatly improves the standard recipe.
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Hash brown potatoes are combined with cream of potato soup, cream of celery soup, sour cream, onion and green bell pepper. Parsley, paprika and shredded cheese add the finishing touches to this rich and creamy dish, which can be prepared a day in advanced and refrigerated.