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Pumpkin and sweet potatoes are roasted with a medley of spices, then pureed and combined with chicken broth for a smooth soup.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 4 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Open-Faced Pitas with Rotisserie Lamb with Pomegranate and Mint, Grilled Tomatoes, and Greek Slaw Recipe from Food Network