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cooking.nytimes.com
A staple of any fast-casual restaurant, broccoli-cheddar soup has somewhat of a cult following on the internet Thicker than cream of broccoli, this roux-thickened soup can be puréed completely smooth or left chunky and rustic Either way, be sure to use the sharpest Cheddar available (white or orange work here)
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Get BBQ Goat or Lamb: Barbacoa de Cordero Recipe from Food Network
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Get Italian Marinated Chicken with Red Potatoes Recipe from Food Network
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The go-to Minnesotan casserole for any holiday or potluck.
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From the garlic capital of the universe.
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Creamy, Parmesan-loaded tortellini in a chicken broth soup might be better than the pasta.
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Any sort of squash can be used for this recipe. Use pumpkin, and you'll have pumpkin soup.
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Get Pickled Shrimp and Fried Tomatoes Recipe from Food Network
cooking.nytimes.com
This is a simple layered casserole with three elements: roasted zucchini, a really good homemade tomato sauce and Parmesan Roasting, rather than frying the zucchini, allows you to cut down on olive oil and time.
cooking.nytimes.com
In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste
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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.
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Spicy turkey salad is rolled with a Mexican cheese blend in a flour tortilla creating a spicy wrap, perfect for lunch boxes or a quick snack.