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Turn leftover rotisserie chicken into kid-friendly ranch chicken tacos. Corn tortillas are filled with shredded chicken, your favorite taco fixings, and a creamy sour cream ranch dressing.
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The blueberry-wine sauce adds moisture to the lamb and makes a delicious serving sauce when reduced with balsamic vinegar and butter.
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Leftover cooked chicken and canned red beans are simmered with diced tomatoes and tomato sauce, broccoli and carrots in this quick soup.
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This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.
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Homemade blackened seasoning brings the heat to your pan-fried chicken breasts to be served over quinoa and under a creamy avocado sauce in this easy recipe.
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Imitation crab meat and mini shrimp make for a wonderful pasta salad that everyone loves!
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Growing up, my Mexican grandmother always had a pot of beans cooking on the stove. This my version
cooking.nytimes.com
This recipe is by Oliver Schwaner-Albright and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A classic Japanese inside-out vegetable maki recipe.
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With some chicken, a box of corn bread mix, and a few pantry items, you can whip up a tasty Mexican-inspired casserole.
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Potatoes, sweet potatoes, celery root, and parsnips are topped with Gruyere cheese in this delicious recipe for a fall root vegetable gratin.
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Ribbons of fresh basil decorate this salad made with fresh corn, green onions, and tomatoes and dressed with sour cream and Parmesan cheese.