Recipes
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| Name | Serving Size | Actions |
|---|---|---|
| Tokyo Tea | View Edit | |
| Tomato and Bean 15 Minute Stoup | View Edit | |
| Tomato and Bean 15 Minute Stoup 2 | View Edit | |
| Tomato and Herb Crusted Fillet of Sole | View Edit | |
| Tomato and Mozzarella Frittata | View Edit | |
| Tomato and Vidalia Onion Salad with Steak Sauce Dressing | View Edit | |
| Tomato Bacon Relish | View Edit | |
| Tomato Bread with Prosciutto | View Edit | |
| Tomato Bruschetta | View Edit | |
| Tomato Feta Salad | View Edit | |
| Tomato Soup with Bacon-Cheese Melts | View Edit | |
| Tomato-Basil Sauce | View Edit | |
| Tomatoes and Artichokes Oreganata | View Edit | |
| Tomatoes stuffed with Chicken Salad | View Edit | |
| Tortellini and Cheese | View Edit | |
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Servings: Not specified Directionscook tortellini according to package directions. place frozen vebetables in colander. drain hot pasta over begetables to thaw; return pasta-vegetable mixture to hot pan. meanwhile, in a small saucepan, combine cream cheese and milk; heat and stir until cheese is melted. heat chicken according to package directions. stir cream cheese mixture into cooked pasta-vegetable mixture. cook and gently stir unti lheated through. spoon into individual serving bowles. top with chicken.1 9-oz package refrigerated cheese tortillini 1 c loose pack prozen peas, corn, or pea pods 1 8-oz tub cream cheese spread w/ garden vegetables or chives and onion 1/2 c milk 1 9-oz package frozen chopped cooked chicken breast IngredientsNo ingredients listed for this recipe. |
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