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cooking.nytimes.com
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach A combination of sweet and savory spices – cinnamon, coriander and cumin – gives it a deep, earthy richness For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.
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An eggy quiche with slices of mild veal sausage.
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Get Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach Recipe from Food Network
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Get Herb Roasted Cornish Game Hens Recipe from Food Network
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Pepperidge Farm® Herb Seasoned Stuffing is topped with turkey, broccoli and a sauce made with Campbell's® Condensed Cream of Celery Soup and Cheddar cheese, then baked until hot.
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Potatoes, onions, broccoli and zucchini are mixed and plopped into a casserole dish. A bushing of olive oil and a sprinkling of dried soup finish it off.
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For a deliciously festive salad toss cooked pasta with bite-sized bits of broccoli and cauliflower, chopped tomatoes, chives and crabmeat. Then pour your favorite Italian dressing over the whole thing and chill, baby!
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Quick, easy, and super satisfying.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get "Macro" Platter Recipe from Food Network
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A hearty vegetable and ham breakfast casserole made with broccoli, ham, Cheddar cheese and eggs.