Search Results (3,575 found)
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This is an extremely easy recipe, and fabulous tasting, too. I have been making it for over 6 years and we never tire of it. It's rich, and warms you up on a cold winter day.
This is an extremely easy recipe, and fabulous tasting, too. I have been making it for over 6 years and we never tire of it. It's rich, and warms you up on a cold winter day.
Ingredients:
wild rice, water, butter, onion, flour, chicken broth, ham, carrots, almonds, half and half
www.allrecipes.com
A recipe a friend gave me, that I've used a couple of times with great success!! Butternut squash, carrots, and ginger each bring a unique quality to this delicious pureed vegetable soup. Absolutely lovely.
A recipe a friend gave me, that I've used a couple of times with great success!! Butternut squash, carrots, and ginger each bring a unique quality to this delicious pureed vegetable soup. Absolutely lovely.
Ingredients:
butternut squash, olive oil, onion, carrots, cloves, ginger, water, cinnamon, heavy cream
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Browned ground beef seasoned with a package of taco seasoning is combined in a slow cooker with canned beans, tomatoes, and green chilies. Serve with tortilla chips and a dollop of sour cream.
Browned ground beef seasoned with a package of taco seasoning is combined in a slow cooker with canned beans, tomatoes, and green chilies. Serve with tortilla chips and a dollop of sour cream.
Ingredients:
beef, onion, chili beans, kidney beans, kernel corn, tomato sauce, water, tomatoes, chile peppers, taco
cooking.nytimes.com
This recipe is by William Norwich and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by William Norwich and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This creamy, delicate mixture of Progresso® chicken broth and broccoli will add rich layers of flavor and make you a hero among guests!
This creamy, delicate mixture of Progresso® chicken broth and broccoli will add rich layers of flavor and make you a hero among guests!
Ingredients:
broccoli, olive oil, butter, garlic, onion, celery, thyme leaves, chicken broth, spinach, lemon peel, whipping cream, bread crumbs, parsley, pine nuts
www.delish.com
Greek yogurt gives this creamy favorite a lighter, tangy twist.
Greek yogurt gives this creamy favorite a lighter, tangy twist.
Ingredients:
butter, yellow onion, cloves, flour, vegetable broth, half and half, broccoli, white cheddar
cooking.nytimes.com
You need not (and may not want to) use all the vegetables below at once; try mixing and matching All measurements approximate.
You need not (and may not want to) use all the vegetables below at once; try mixing and matching All measurements approximate.
cooking.nytimes.com
This recipe is by Frank Bruni and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Frank Bruni and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Red lentils are a beautiful color orange when dry, but they become a rather drab yellow when they cook This can be disappointing, until you taste the lentils.
Red lentils are a beautiful color orange when dry, but they become a rather drab yellow when they cook This can be disappointing, until you taste the lentils.
Ingredients:
canola oil, onion, garlic, cumin seeds, coriander seeds, curry powder, tomatoes, lentils, chicken stock, black pepper, juice
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I made up this recipe when I had none of the ingredients I needed! Your family will love this one, and you'll be able to make something else while this is cooking. Great with breadsticks! Serve alone, with a dollop of sour cream, or some grated cheese and pepper.
I made up this recipe when I had none of the ingredients I needed! Your family will love this one, and you'll be able to make something else while this is cooking. Great with breadsticks! Serve alone, with a dollop of sour cream, or some grated cheese and pepper.
cooking.nytimes.com
This recipe is by Mark Bittman and takes About 15 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Mark Bittman and takes About 15 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This simple but elegant soup graced the table at one of the monthly luncheons held by the Thursday Afternoon Cooking Club, an organization of Wichita, Kan., women that has been meeting since 1894 Each month, the 24 women of the club gather over their best tableware to share recipes and cooking tips English cucumbers work well for this recipe, but cucumbers fresh from the garden are a great choice if you have them
This simple but elegant soup graced the table at one of the monthly luncheons held by the Thursday Afternoon Cooking Club, an organization of Wichita, Kan., women that has been meeting since 1894 Each month, the 24 women of the club gather over their best tableware to share recipes and cooking tips English cucumbers work well for this recipe, but cucumbers fresh from the garden are a great choice if you have them