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I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on But you can use a blender to purée the soup The texture will be coarsest — which is what you want — if you use an immersion blender.
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Ground beef and spaghetti are simmered in a tomato-based broth in this one-dish, skillet spaghetti perfect for weeknights.
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This creamy tomato soup has a delicious twist - the addition of strong, black coffee. This is the perfect summer dish for using freshly picked tomatoes from the garden.
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Cranberries and raisins are folded into a sweet bread pudding batter for a colorful dessert for holidays and special occasions. It makes a great breakfast strata, too!
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Luscious pineapple is strewn throughout these ambrosial zucchini loaves, perfectly spiced with nutmeg and cinnamon.
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This light and fluffy tres leches cake recipe uses four types of milk and is topped with whipped cream, making it extra moist and delicious.
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This is a super easy, very tasty relish recipe that improves with refrigeration. It's a great way to use summer corn and other fresh garden vegetables, and tastes great with a variety of meals. Present one of the colorful jars to a friend!
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A carrot cake using two jars of junior baby food carrots.
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Get Hot Borscht from the Russian Tea Room Recipe from Food Network