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cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Extra green onion and mushroom cheese sauce takes these shrimp and scallop crepes to whole new levels of savory awesomeness.
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This is an authentic Mexican recipe for real tortilla soup made with fried corn tortilla strips and served with avocado, cotija, and crema.
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Use an Instant Pot® to create chilorio, a boldly flavored simple stew of pork, ancho chiles, onion, orange juice, cilantro, and jalapeno.
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A savory bread pudding loaded with herbs and pecorino cheese.
www.delish.com
Sorghum, also called "milo," is a gluten-free flour that produces better baked goods than other wheat-alternative flours.
www.simplyrecipes.com
This easy Chinese egg drop soup is ready in less than 15 minutes and tastes just like the soup at your favorite Chinese restaurant! It's made with eggs, ginger, green onions, and mushrooms.
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Inspired by Persian lamb stews, Chef Travis Lett's recipe for slow-cooked lamb shoulder is full of the bright flavors of tarragon, dill, mint, chives, and parsley...
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Perfect as a keto meal that yields rich leftovers, this cream of mushroom soup has a chicken broth base and is thickened with cream cheese.
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It's all in the title - broccoli, processed cheese and half-and-half go into this creamy soup.
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What could be more effortless than pork, sauerkraut and a handful of caraway seeds cooked for hours until you just can't wait any longer? At least you'll have time to set the table for this hearty, down home meal.
Ingredients: roast, caraway seeds, sauerkraut
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An easy tortellini vegetable minestrone recipe.