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Bright, fresh sweet potato soup flavored with ginger and star anise.
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This recipe is by Suzanne Hamlin and takes 40 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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The best thing about this soup? It takes less than half an hour from chopping board to table; and is dead easy. Unlike starchy soups that need about 30-40 minutes...
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Stuffed chicken baked inside out, as cornbread dressing makes a nest for fowl and sauce.
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Creamy and savory, this pie is filled with cream of chicken and cream of potato soups, along with a bit of thyme. It cooks up thick and hearty full of chicken and mixed veggies.
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Get Ravioli Alfredo With Peas Recipe from Food Network
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Get Kale and Portobello Mushrooms Recipe from Food Network
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These sloppy joes are the best! Do as I do and personalize these by adjusting spices to your taste!
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Get HG Hot Couple: Onion Goodness Burgers Recipe from Food Network
Ingredients: turkey, onion
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Hash brown potatoes are combined with cream of potato soup, cream of celery soup, sour cream, onion and green bell pepper. Parsley, paprika and shredded cheese add the finishing touches to this rich and creamy dish, which can be prepared a day in advanced and refrigerated.
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This saucy classic pairs cooked chicken or turkey with broccoli in a cheesy sauce, which stirs together easily. Bake until piping hot and serve with hot biscuits or noodles.