Search Results (10,895 found)
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This easy chicken noodle soup recipe uses rich homemade chicken stock made from leftover roasted chicken, egg noodles, and fresh vegetables.
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Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.
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There's no baking required to create this stunning, smooth, and creamy cherry-topped cheesecake.
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A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.
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This crepe-inspired dish, made with Morningstar Farms® Maple Flavored Veggie Sausage Patties, is easy to make and enjoy.
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This recipe is by Barbara Kafka and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple but tasty soup to make using a leftover ham bone, kidney beans, and potatoes. Put it all into the slow cooker in the morning, and come home to a savory hot meal.
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I love the added flavor the Portabella and Shiitake Mushrooms give this dressing. It's a favorite!
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This recipe started as something I found off the back of a seaweed package, but has been adapted several times so that it can be made quickly with ingredients from most large grocery stores - or a local Asian grocery if you prefer. Nori is the Japanese word for dried sheets of seaweed.
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A spicy sauce of tomatillos and plenty of cilantro makes this simple chicken dish an extra special. Leave the jalapeno seeds and ribs intact if you want a little more heat.
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Broth-cooked bulgur tossed with sautéed zucchini and fresh chopped herbs.
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When it comes to football party snacks, Chef John's sticky baked chicken wings are an easy winner, marinated and glazed in a rosemary, ancho, and molasses mixture.