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Fresh rosemary, thyme and sage blend with garlic, olive oil and balsamic vinegar for an herby marinade.
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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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Get Cheesy Baked Farro Recipe from Food Network
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This hot and sour soup is packed with shrimp, and flavored with roasted Thai chiles and chile paste.
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This creamy, dreamy, bacon-y mac kicks Kraft to the curb.
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Having some friends over for a casual dinner and they don’t want to keep it light and simple, then Fettuccines with Mustard Greens and Mushrooms will suit their...
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Get Sopa Seca Recipe from Food Network
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Chef John's soup is so hearty and comforting, you'll almost forget how good it is for you.
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Whether you use his spicy, smoky, and sweet peach filling or not, Chef John's technique of stuffing pork chops produces delicious, tender results every time.
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Grating plum tomatoes for Catalan fish stew makes an instant puree. Cooking the tomato puree with serrano ham and olives adds layers of flavors to the stew.
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Made-from-scratch chicken pot pie just got healthier with more vegetables, low-fat milk, and less butter.
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Delicious white bean chili. Cha Cha says: 'It's kinda spicy, so watch out!' Substitute mild green chiles for the jalapenos if you're scared! Use more chicken and cheese as desired.