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Chicken, green beans, and wild rice are baked with cream of mushroom soup and mayonnaise in this comfort food recipe.
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This recipe is by Alex Witchel and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Stew meat, mixed vegetables and egg noodles are combined in a beef broth base in this family-pleasing dish which can be completed in less than an hour.
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Rolling turkey, cream cheese, dried cranberries, and spinach in a sandwich wrap makes a great sandwich for school lunches.
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Pineapple, chicken, and cilantro feature in this macaroni salad dressed in mayonnaise.
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This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shredded cooked chicken and broiled onion rings are added to chicken stock with a chopped jalapeno pepper, tomatoes and lime juice in this soup served with crushed tortilla chips, cheese and avocado.
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You might later refer to these sprouts as "green candy" because of their tendency to sweeten as they brown in the skillet.
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Cooked chicken, broccoli, mushrooms, and water chestnuts are baked in a creamy Cheddar cheese-topped casserole. Serve with rice and a fruit salad, if desired.
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Grapes, apples and canned pineapple and oranges give a refreshing aura to this mayo-dressed chicken and pasta salad.
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This is a delicious new twist on a family favorite. Very easy to prepare, but can be presented in an elegant setting.
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Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.