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This is comfort food at its best. My Granny makes it for me frequently when I visit. The sauce is good and thick. Serve with corn muffins.
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This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The beauty of this quick, simple soup recipe is in its layers of bright and carefully balanced acidity Golden beets, puréed with buttermilk and lemon juice, have a sweet, gentle twang; Erin French, a chef from Freedom, Me., takes things even further, garnishing each bowl with fresh herbs, finely chopped shallots macerated in rice wine vinegar, and dollops of sour cream Serve this soup as a side or with crusty, garlic-rubbed grilled bread to make it a meal.
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Green bell peppers stuffed with seasoned ground beef, feta cheese, and rice are a nice duo of Mexican and Greek-inspired cuisine for a weeknight dinner.
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Sausage, bell pepper, onion, and celery work with grits in this Southern recipe.
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This pureed soup of carrot with a hint of dill would make an elegant first course at a Thanksgiving feast or any other special occasion.
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Get Mulligatawny Soup Recipe from Food Network
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These little crunchy, airy bits of pastry are made from the same dough used to make cream puffs and éclairs.
Ingredients: water, butter, flour, eggs
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Get Lentil Soup Recipe from Food Network
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Shrimp and dill weed are added to a combination of beef, chicken and shrimp consommes in this soup which is low in fat and calories. Serve garnished with chopped scallions.