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A whole chicken is stewed with smoked sausage, then combined with bell pepper, rice and tomatoes and flavored with chili powder, pepper sauce, cayenne and Worcestershire in this thick Cajun soup.
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A baked omelet (fritatta) with potato, onion, bell pepper, mushroom, tomato and ham.
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This hearty, power salad bowl is loaded with quinoa, beans, and egg for a vegetarian meal with great sources of protein.
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Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.
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Easy and delicious, this recipe features chicken breast, spaghetti sauce, pepper, mushroom, and onion cooked low and slow in a slow cooker.
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This cheesy egg casserole with onion, bacon, and potatoes is like a gluten-free quiche, sure to be a crowd-pleaser at breakfast or brunch.
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This clever recipe makes innovative use of prepared crescent roll dough. A cheesy chicken and chopped broccoli mixture fills the center.
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This yogurt-based dressing touts fresh raspberries and raspberry vinegar, and is perfect tossed with a simple salad of crisp greens. Great splashed on a salad of sliced oranges.
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This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The wonderful flavor of seared beef and the tanginess of mustard come together in this zesty steak recipe.