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A classic beef taco soup recipe.
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This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. Ready in an hour and freezes well.
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Get Yellow Chile Spring Rolls and Tropical Fruit Salad Recipe from Food Network
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This recipe is by Jeannette Ferrary and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Yellow squash, zucchini, and tofu combine in this recipe for a quick and easy vegetarian stir fry dish.
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Roasted Anaheim chile peppers are the star in this guacamole, which is also flavored with lime, garlic, diced tomato, and cilantro.
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A healthy vegetarian black bean breakfast burrito recipe, with roasted poblano chiles, queso fresco, scrambled egg, and tangy tomatillo salsa.
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These sweet and tangy onions make a delicious topping for grilled meats. You can even serve it on crackers as an appetizer.
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This versatile marinade recipe is packed with fresh herbs, white wine, and lemon juice and adds brightness to everything from grilled chicken to salads.
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Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch Stir in more water or broth if you prefer a thinner consistency.
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This white bean and ham soup uses a leftover ham bone or ham hocks, white beans, and vegetables to make a thick, hearty soup.
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Why make this classic dip with dried onion soup mix when it's almost as easy, and far more delicious, to make it from scratch?
Ingredients: neutral oil, onion, sugar, sour cream