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These crunchy little tacos are easy to make and packed with flavor.
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This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish. Recipe By: Grace Parisi Servi
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Multi-colored pasta and bits of green pepper, tossed with a sweetened vinegar and oil dressing make a salad that tastes as wonderful as it looks. Makes six generous servings.
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These thin-as-crêpe omelets, adapted from a recipe in Yotam Ottolenghi's cookbook "Plenty," can be filled with almost anything.
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Fresh okra, Yukon Gold potatoes, and sweet onions are coated with corn meal and fried until golden brown.
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Jackfruit is a great vegan meat alternative that's growing in popularity; try it as a replacement for chicken, beef, or pork in these tacos.
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These enchiladas are filled with chicken first simmered in tomatoes, chile peppers, and creamy soup to seal in the flavors.
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Turkey leg meat cooks to perfect tenderness with vegetables and potatoes in a creamy sauce to serve over hot cooked rice. This comforting meal is made in the slow cooker.
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This tasty chowder will be a guaranteed hit with any crowd!
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Anyone can make this simple ground beef stroganoff for a hearty weeknight dinner that borrows flavors of cream of mushroom and celery soups.
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Bake up a comforting blend of chicken and vegetables in a flavorful sauce of cream of potato and cream of broccoli soups enriched with milk and a dash of dried thyme. Toss with tender egg noodles, cover with Colby cheese and finish in the oven.
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I guess this dish was passed down from my mother, although only the concept. My mom used the stroganoff packets, but I make my own sauce. The rice was a contrast...