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A Mexican-inspired soup that is made by starting with a can of chicken and rice soup. Diced tomato with green chilies, and tomato sauce are stirred into the coup creating a creamy and potent combination. Tortilla chips are placed in individual soup bowls
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For her Manhattan restaurant, Salvation Taco, F&W Best New Chef 2007 April Bloomfield worked with chef Roberto Santibañez to develop a menu of admittedly inauthentic, but very delicious and creative Mexican-inspired dishes like this amazing skirt ste
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The first time I had this was the summer after my Aunt and Uncle moved to Pheonix, AZ for his health back in the 60's. We were invited to the home of some friends...
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Cuban-style black beans for serving with coconut rice and fried plantains.
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A healthy meal of fish, peas, and creamy rice.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This absolutely delicious soup was created to help use up the Adzuki beans, wild rice, and sweet potatoes in my pantry. I decided to use the sweet potato instead of regular potatoes, and was delightfully surprised by the wonderful flavor blend it created with the sweetness of the onions, garlic, and Adzuki beans. I also wanted to try escarole in a soup, and the result was fantastic. Adzuki beans are found in any health food or specialty store, and in many national grocery chains. They have a great nutty, slightly sweet taste, and are especially tasty added to chicken soups of any kind.
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In this healthy side dish recipe, roasted carrots and parsnips are tossed with bulgur and sunflower seeds with a honey-lemon dressing.
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Curry Potato Soup with cauliflower, turmeric, Yukon Gold potatoes, bell peppers, onions, carrots, corn, and summer squash.
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In this recipe, pork chops stuffed with bacon and onion are slathered in a creamy balsamic sauce made with sour cream, garlic, and butter.
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A basic version using a whole chicken.