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Use homemade vegetable juice or store-bought tomato juice to make this Michelada: a spicy, savory, tangy, and amazingly refreshing beer cocktail.
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This version of a traditional family favorite calls for beef tenderloin, and includes porcini mushrooms, carrots, celery, and potatoes. Packaged puff pastry makes the topping.
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The cooked potatoes are partially whipped in this rich and chunky soup made with heavy cream, carrots, green pepper and celery.
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This is a simple tomato soup recipe with lots of tomato flavor. It's vegan and leftovers make a great lunch the next day.
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Get Linguine With Sausage and Mushrooms Recipe from Food Network
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Cubed red potatoes are tossed with spices and roasted until golden brown before becoming the feature ingredient in this mayonnaise-free potato salad.
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A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.
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Get Country Bread Stuffing Recipe from Food Network
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Nothing beats a good macaroni salad--except maybe one that's gluten free and with chunks of grilled chicken breast and chopped tomatoes.
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So easy but so delicious.
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In my family it's a traditional dish and the mother of my granmother told us the original recipe. I thilnk it's an interesting proposition of our "dieta mediterranea...
Ingredients: carrot, olive