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This absolutely delicious soup was created to help use up the Adzuki beans, wild rice, and sweet potatoes in my pantry. I decided to use the sweet potato instead of regular potatoes, and was delightfully surprised by the wonderful flavor blend it created with the sweetness of the onions, garlic, and Adzuki beans. I also wanted to try escarole in a soup, and the result was fantastic. Adzuki beans are found in any health food or specialty store, and in many national grocery chains. They have a great nutty, slightly sweet taste, and are especially tasty added to chicken soups of any kind.
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In this healthy side dish recipe, roasted carrots and parsnips are tossed with bulgur and sunflower seeds with a honey-lemon dressing.
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Curry Potato Soup with cauliflower, turmeric, Yukon Gold potatoes, bell peppers, onions, carrots, corn, and summer squash.
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In this recipe, pork chops stuffed with bacon and onion are slathered in a creamy balsamic sauce made with sour cream, garlic, and butter.
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A basic version using a whole chicken.
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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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This mildly spicy dish requires minimal cooking, so it's great for a hot day Both udon and soba noodles will work in this dish.
cooking.nytimes.com
This recipe is by Sam Sifton and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I have been reading Robb Walsh book Sex, Death and Oysters. In it he refers to a Dish at Gallitores in New Orleans of deep fried Eggplant wedges served table...
Ingredients: plantains, powdered sugar
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A refreshing summer coleslaw that blends the flavor of peaches, savoy cabbage, red bell peppers, and pecans.