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Browned ground beef is combined with a can of hot chili beans, chopped onion and tomato paste in a skillet, then seasoned with chili powder and seasoning salt in this recipe for a thick and hearty chili.
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A zucchini and sausage soup cooked in a stewed tomato broth with green pepper and Italian seasonings.
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This comfort food recipe will bring back memories of mom's home cooking and family time around the dinner table. For the ultimate in nostalgia, be sure to serve with a generous spoonful of fluffy mashed potatoes.
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Red and green cabbage and bright orange carrots make this side dish a festive, colorful addition to any buffet.
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This one-step soup of converted rice, vegetables and chicken breast meat is seasoned with lemon and herb seasoning. Allow 6 to 8 hours cooking time in a slow cooker.
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This creamy tomato basil soup is hearty enough to be a meal on its own.
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This is a fresh variation on an old classic. Egg salad is spiced up with fresh cilantro and mushrooms as well as the usual ingredients. Great for a spring or summertime meal, or just as lunch to take to work!
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This is home-cooked comfort food at it's best. the mushrooms make it meaty and the barley is so yummy. We have had it every year at our Thanksgiving meal for...
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Savory rye breadsticks are perfect with soup or salad or on their own as a quick snack.
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Leafy greens are high in nutrition and fiber, and low in calories, and all too often served as lettuces in all too mundane raw salads. All winter root vegetables...
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Roasted bones, carrot, celery, and onion lend deep, rich, well-rounded flavor in just 2 hours with this pressure cooker beef stock recipe.
cooking.nytimes.com
The idea behind this recipe was to create a contemporary American chicken dinner The result is a whole-bird meal that takes a bit more time and effort than a simple roast chicken but offers an outcome that is just short of mind-blowing, with a variety of tastes and textures the classic cannot touch You can make this dish with chicken parts and water or canned stock, but it’s more efficient — and far tastier — to begin with a three-to-four-pound chicken and go through the whole process