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This recipe is by Barbara Kafka and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The down-home flavors of tender chicken and Pepperidge Farm® Stuffing are paired with a perfect sauce made with Campbell's® Condensed Cream of Mushroom Soup and Cheddar cheese.
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This simple dish of ground beef, mushroom soup and vegetable soup will have you eating in just minutes. Serve over rice or noodles.
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Try this slow cooker cheesy sausage dip with ground beef.
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These green beans are nice and meaty, with a creamy sauce. My wife doesn't cook and is a little picky. She said she would only eat her mother's green beans so I got her recipe. For a variation on this recipe, mix in 1 cup sour cream with the other ingredients, or sprinkle 1 cup of your favorite shredded cheese over the top near the end of baking time
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Green curry is my most favorite curry of all. It amazingly blends different flavors very well-sweet, spicy, and salty-with a fresh aroma from basil leaves...
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This is an Asian style chicken breast with mixed vegetables. You can add either brown rice or pasta with garlic on a side.
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Layers of seasoned ground beef, tater tots, creamy soups and French-fried onion rings build a great autumn casserole.
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Sirloin steak strips are sauteed with garlic and onion powders and chopped onions. Chili or bell peppers, diced tomatoes, condensed cream of mushroom soup, and milk are added and simmered for 10 to 15 minutes.
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Had these at a crab feed as appetizers and got the recipe. Extremely tasty, easy to make and people request them from you at potlucks or dinner parties.
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This version of the classic casserole using Tater Tots® has layers of potatoes, cheese, and ground beef for a savory, comfort-food classic.
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Crawfish tails and processed cheese are seasoned with cayenne pepper in this hot dip perfect for southern-inspired parties and potlucks.