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Chef John combines just the right amounts of heat and sweet in his recipe for crunchy bread and butter pickles.
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Carrots, celery, and barley add heartiness to this tomato-based hamburger soup that's easy to make in the Instant Pot(R).
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Spaghetti squash replaces pasta in this cheesy gluten-free bake with Italian sausage; a great recipe for sneaking more veggies into dinner.
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Cubed leftover chicken, wild rice, pimentos, green beans, and water chestnuts flavor this easy breezy casserole.
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This quick and easy recipe proves that tuna salad doesn't have to be boring with its avocado, apple, walnut, and flavorful seasonings--it makes a perfect meal or side dish.
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Tender pasta simmers in chicken broth with roasted red peppers, colorful vegetables, black beans and seasonings to make a superb suppertime soup.
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Pork chops are stuffed with a simple but flavorful bread dressing for a weeknight meal that feels special.
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This version features water chestnuts, mushrooms and Cheddar along with the celery and almonds, and is garnished with crushed potato chips.
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This hearty pie is baked in a 9x13-inch pan. Chicken and veggies are blended with cream of mushroom soup and chicken broth, topped with a biscuit crust, and then popped into the oven to bake until golden brown.
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Juices from the browned pork chops seep into the bread pudding, flavoring it as it bakes. We used one-inch-thick chops here. If yours are thicker, put them in the oven sooner rather than cooking the bread pudding longer, so the eggs don't curdle.
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This thick, filling potato and corn chowder is perfect for a cold day. The vegetable chowder simmers in a slow cooker for hours for great flavor.
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