Login to cooktime24 in order to save your favorite recipes
If you have not registered yet, register now!
Found 53 recipes
3 cups bow tie pasta 2 cups cooked chicken (cubed) 2 green onions , chopped 1 stalk celery , diced 2 cups finely diced cheddar cheese 2 cups seedless grapes[...]
Source: food.com8 ounces vermicelli pasta or thin spaghetti 2 each chicken breast halves, boneless and skinless cut into 1/2 x 11/2inch strips 1 x salt and black pepper[...]
Source: recipeland.com8 ounces chicken cubed, cooked 1/3 cup lemon juice 1/2 teaspoon salt 2 each garlic clove 1 cup bulgur 1/2 cup carrot 1/4 cup green bell pepper 1 1/4 cups[...]
Source: recipeland.comGreen Salad with Peas, Green Beans, and Buttermilk Ranch DressingI love a big salad, especially in the summer. Actually, a big bowl of greens, one that[...]
Source: davidlebovitz.com28 May Waldorf Salad posted by Abeer Rizvi TheΒ Waldorf salad, composed of apples, grapes, celery, walnuts and mayonnaise is a classic recipe from the 1800’s.[...]
Source: recipegirl.comBBQ Rub, recipe link is shown below 1/2 cup BBQ sauce , recipe link is shown below 2 1/2 oz Whole Wheat Lavash flat bread; a 9x11 sheet cut into[...]
Source: cookeatshare.com1 Tbsp. soy sauce 1 x boneless, skinless chicken breast piece 1 c. oil , peanut preferred, for frying 4 c. coarsely shredded napa cabbage 1/2 bn Chinese[...]
Source: cookeatshare.com1 c. Uncooked orzo pasta 1 1/2 c. Minced cooked chicken 1/3 c. Prepared Italian dressing 6 ounce Jar marinated artichoke hearts , liquid removed and coarsly[...]
Source: cookeatshare.com3 tablespoons white-wine vinegar 2 tablespoons finely minced shallot 1 tablespoon Dijon mustard 1 teaspoon freshly ground pepper 1/4 teaspoon salt 3[...]
Source: cookeatshare.com1 lb boned and skinned chicken breasts 1/2 c. water for poaching 1 c. bulgur 2 c. water 1/2 c. dry apricots cut into quarters 1/2 c. currants 1 c. cucumber[...]
Source: cookeatshare.com1 lb Boned and skinned chicken breasts 1/2 c. Water , for poaching 1 c. Bulgur 2 c. Water 1/2 c. Dry apricots , cut into quarters 1/2 c. Currants 1 c.[...]
Source: cookeatshare.com