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A homey casserole of cooked chicken, spicy tomatoes, veggies, processed cheese, and vermicelli is baked until golden brown. It also works in the slow cooker.
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Substitute grilled portobello mushrooms and bell peppers for the traditional bun when making hamburgers for a gluten-free hamburger experience.
cooking.nytimes.com
Poached chicken breasts, which are at the center of this salad, are a low-fat, high-protein staple with endless possibilities In this recipe, inspiration comes from the Southeast Asian country of Indonesia Mint leaves and cilantro add a fresh bite and mung bean sprouts or sunflower sprouts help to fill out the dish
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Packed with vegetables and a zippy tomato broth, this chicken and rice dish is a potent change of pace.
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The secret to a great 'Sloppy Joe' is a thick, rich, almost dry consistency, which allows it to be eaten two-fisted, sans fork.
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A pound of mushrooms never had it so good. These dandy marinated and cooked mushrooms make a perfect appetizer or topping for a grilled steak or burger. Toss with just-cooked pasta, or just eat right out of the pot.
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This prize-winning chili is loaded with the right amount of sausage, beef, beans, and tomatoes perfectly seasoned for a frequently-requested meal at gatherings.
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Yummy hot clam dip. The clams aren't that noticeable, even for someone like me who is not a clam person. Delicious served on crackers.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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I pulled this together when I wanted something warming and flavorful to make w/ tofu. While it makes no pretense of authenticity, it somehow tastes very Chinese...
cooking.nytimes.com
Thick and creamy, with no cream, this tastes so much richer than it is I use a small amount of milk to thin out the soup, but you can also use stock to thin it, if you don’t want to include any dairy.