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A convenient spin on cashew chicken, this approach uses canned soups as the sauce base for a filling chicken-and-rice casserole.
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This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a very easy and delicious pot roast recipe. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did.
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This recipe is for enjoying the texture of eggs at the most tendermost but easiest level. It has the sweetest aroma I have ever tasted in eggs using the least ingredients.
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Grilled portobello mushrooms are filled with mashed cannellini beans and harissa sauce in this vegetarian appetizer with bold flavors.
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Get Veggie Sandwich Panini Recipe from Food Network
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This classic casserole with green beans, French-fried onions, and mushroom soup is even better with sharp Cheddar cheese.
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Forego the bread and use portabello mushrooms as a "crust" for your next pizza with this recipe for vegetarian pizza-style mushrooms.
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Get RACHAEL RAY'S STUFFED BABY BELLAS Stuffed Baby Bellas Recipe from Food Network
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This is a very easy and delicious chicken recipe uses cream of mushroom soup and half-and-half cream to make a sauce.
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This simple pot pie is a great way to use turkey leftovers and eat your veggies at the same time! Cream of mushroom soup may be used instead of golden mushroom soup in the filling.