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This recipe is by Bryan Miller and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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In this minestrone recipe all of the vegetables and red kidney beans are pureed smooth, and the pasta is added during the last few minutes of cooking. Serve with freshly grated Romano cheese. Completely vegetarian.
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Oysters on the half shell are topped with a butter and herb puree and baked, creating one of America's iconic dishes served at Antoine's in New Orleans.
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Get Waldorf Chicken Salad Panini Recipe from Food Network
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This creamy Waldorf Salad boasts the addition of golden raisins, fluffy whipped cream and tangy lemon and orange juices to the usual apples, celery and mayonnaise.
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It's easy to make lots and lots of these cream-cheese-based rounds: Simply use extra-large tortillas and roll them up with the smooth and crunchy filling.
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This tomato soup based dip is great for large parties. A combination of shrimp, mayonnaise, cream cheese, gelatin, and a mixture of vegetables, placed in a mold and refrigerated. Served on a plate for a great presentation.
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Get Chicken Rice Soup Recipe from Food Network
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This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired.
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Get Broccoli-Cheddar Soup Recipe from Food Network
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Stuffed chicken baked inside out, as cornbread dressing makes a nest for fowl and sauce.
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Homemade turkey soup with plenty of vegetables and pasta is a great way to use up leftover turkey from Thanksgiving.