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This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains
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Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.
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This vegetable soup recipe incorporates sauteed bacon bits and onion with cabbage and onions in a chicken broth. Sour cream and peas are added immediately before serving.
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Get Sweet and Salty Pepitas Recipe from Food Network
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Browned ground beef combined with chicken gumbo soup, ketchup and mustard for a tasty spin on the classic recipe. Serve on toasted hamburger buns with mayonnaise, sliced tomatoes, sliced onion, and lettuce.
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This family vanilla ice cream recipe is straight forward and quick to put together with only 6 ingredients including eggs and half-and-half.
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Basque-Style Chicken simmered in an easy sauce with roasted chili peppers, ham, tomatoes, garlic, and olives. Makes a warming, hearty dinner on a chilly night.
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This is a cannellini bean salad with squash, broccoli, bacon, and maple syrup. Serve warm or at room temperature.
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A packet of dry onion soup mix is the seasoning used in this soup made with ground beef, kidney beans, whole kernel corn and diced tomatoes cooked in tomato sauce.
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Get Quick Chick and Noodle Soup Recipe from Food Network
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A crowd pleaser for sure. Buffalo chicken dip Pre heat oven to 350 degrees 2 8oz packages of cream cheese 1 package dry ranch dressing 4 boiled chicken boneless...