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This recipe is by Jonathan Reynolds and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Eat to your heart's content the day after and/or freeze in several units. Take out of the freezer and heat in the zapper or in a double boiler. Enjoy that T-Day turkey until New Year's. Despite the name it is a really great soup that my sister's friend shared with me. This recipe is meant to use up any leftover vegetables and other ingredients; leftover green beans would make a great addition. Celery, onions, spinach and cabbage are tasty, too!
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Nothing is better than a bowl of warm soup filled with cheesy pasta and meaty smoked sausage. Comfort food in 20 minutes!
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Potatoes boiled in chicken broth are pureed with a thin cream sauce in this dill weed seasoned soup.
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Portuguese sausage, and kale are nestled in a thick potato soup.
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Creamy leek and spinach soup gets its creaminess from plain yogurt and egg yolks added at the end of cooking; serve with a nice bread.
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Split peas simmered with gammon, pork belly, and smoked sausage make for a thick and hearty soup, known as snert in the Netherlands.
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Recipe for Spicy Thai Lime-Ginger Soup, as seen in the February 2008 issue of 'O, The Oprah Magazine.'
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This is a hearty soup of yellow lentils and sweet potatoes. Adjust the seasoning as you like with the jalapeno, and garnish with your choice of cilantro or green onions.
cooking.nytimes.com
These meatballs started out, funnily enough, as a meatloaf for a meal at home one night with our actual family For the stewed-chicken-and-rice recipe, instead of forming a loaf, we made small, attractive meatballs, baked them briefly and then added them to the final stew with a chicken-skin garnish.
cooking.nytimes.com
This simple udon dish is a perfect to-go lunch or easy dinner Catherine Eng, a website designer in Los Angeles, makes this for her son "I've got it down to a science, so it only takes me 10 or 15 minutes," she said
Ingredients: udon noodles, egg, bonito, carrot, garnish
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A yummy casserole with the delicious flavor of New England style clam chowder. Easy to make and very hearty. A great weeknight supper.