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Recipe By: Grace Parisi
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These crepes are filled with scrambled egg whites, mushrooms, and shredded cheese for an impressive brunch item. And they can be made ahead and refrigerated until needed--convenient for a large group!
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All of your favorite taco fixings can be found in this crowd-pleasing casserole. Plus, it uses convenience products like canned soup and veggies, cooked chicken and taco seasoning mix that make it a snap to prepare. It's loaded with fantastic flavor and on the table in less than an hour!
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Chicken, sour cream, cheese and green onions spiced with cumin and flavored with fresh cilantro and salsa. Simple and tasty in a different way!
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This hearty pasta salad might be better than a trip to Tuscany.
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Get Tortelloni Kebobs Recipe from Food Network
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French toast topped with sweetened cream cheese, strawberries, and blueberries. Start your 4th of July with a red, white, and blue breakfast!
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This Ham and Asparagus Quiche is terrific for a springtime brunch, Easter dinner, or even just a weeknight meal. Make it up to three days ahead and serve it room temperature or warmed up.
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Juicy, warm chicken breasts baked in a crunchy pecan and garlic flavored coating sit on a bed of crisp romaine lettuce. Dried cranberries and mandarin oranges add a sweetness that is balanced by the tanginess of crumbled blue cheese. Ranch dressing ties the dish together to make a wonderfully light, filling salad.
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Layers of lettuce, tomatoes, olives, peas, water chestnuts, and a mixture of mayonnaise and Cheddar cheese are topped with bacon in this easy salad recipe.
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A spur-of-the-moment creation when I wanted something with a great flavor punch and lots of color, plus quick to prepare---this one fills the bill, with baby spinach and colorful cranberries and mandarin oranges, plus the crunch of sweetened almonds and the pungent feta cheese---a new favorite at our house! You may substitute blue cheese for the feta and any kind of sweetened pecans or walnuts, if desired, for the almonds.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.