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Come home exhausted from work? Cook up this fabulous soup! This vegetable soup totes 3 kinds of beans with peas, corn, carrots, potatoes, beef, and tomatoes. It is made in one pot on the stove and is even better the next day!
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This recipe is by Nancy Harmon Jenkins and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Choose a pretty pasta - bow tie, penne or rotini. That 's half the fun in making this salad. A nice Italian dressing adds plenty of zip, and the only thing left is tossing in the chicken, green onions, olives and a few cucumbers.
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This is a great way to use up some of those Thanksgiving leftovers! It's easy to prepare, as well. Top it with gravy, and revisit the feast!
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Get Crab and Prosciutto-Stuffed Peppers Recipe from Food Network
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Swiss cheese and imitation crabmeat flavor the filling in a rich-tasting but surprisingly budget-friendly quiche.
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These crab tartlets have long since been a family favorite and are requested often at holiday get togethers.
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Stew meat slow cooked with bacon and onion in a savory sauce of brown sugar, vinegar, mustard, ketchup and spices.
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Chicken combines with hash browns, sour cream, ham and cheese for a filling, one-stop morning feast.
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Get Curried Tuna Salad Recipe from Food Network
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In this rendition, pineapple gets a boost from brown sugar, while vinegar and soy sauce team up for the tangy aspect. Green peppers, celery, and water chestnuts join chicken in this easy one-skillet dish.