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This dish tastes surprisingly rich for something so low in fat, thanks in part to the tannins in black and red grapes.
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This recipe for sliders is a quick and easy take on Philly's steak and cheese sandwich, made with provolone and mushrooms on Hawaiian rolls.
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My mom taught me how to make this very tasty stir-fry. My boyfriend loves it so much I make it at least once a week! You can use virtually any combination of vegetables and meat you like, but the combination of sauces is essential. Serve over steamed rice or noodles.
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Use canned cream of mushroom soup as your base to make a chicken and wild rice soup with the added bonus of bacon!
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Chicken pieces simmer in a tomato sauce laden with mushrooms. This Italian mainstay is best served with pasta.
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Quick and easy to make in just one pot, this chicken cacciatore with rice features an aromatic mixture of vegetables and seasonings.
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This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don't wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.
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Stuffed zucchini are filled with a light crabmeat and crumb stuffing flavored with white wine to take this garden vegetable to an elegant new level.
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This tangy and delicious cold salad it based on carrot, onion, and green bell pepper tossed in a dressing made with condensed tomato soup.
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Chicken thighs are boiled and then simmered with onion, garlic, bell pepper, spinach, egg noodles and meat tortellini in this satisfying soup.
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A white wine marinade adds a slightly fruity touch to chicken and vegetables seared in teriyaki sauce.