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Corn and potatoes beef up this Southwestern-inspired chili with ground beef, onion, tomato and chili powder.
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This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.
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This foolproof recipe for a succulent rack of lamb gets a delightful shot of flavor from a classic pan sauce made from mustard, herbs, and dry white wine.
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This creamy butternut squash soup with two sources of protein - chicken and quinoa - makes a filling, comforting soup perfect for Fall.
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Cooked in a Instant Pot® with beef broth, these spice-rubbed baby back ribs are finished in the oven for crispy, fall-off-the-bone meat.
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Roasted eggplant, tomato, onion and garlic are seasoned with thyme, pureed, then heated with cream and topped with goat cheese in this rich soup.
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Cubes of cooked chicken and brown rice are added to this creamy soup made with roasted garlic chicken broth and roux-thickened milk.
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Each year I am asked to make this wonderful dressing. The recipe has been in my family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth.
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Bacon and hash brown potatoes bring a hearty and filling dimension to this slow cooker split pea soup.
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Because stovetop smoking is so fast, lean pork tenderloin won't become too dry.
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A quick, delicious, and light-tasting sauce with a zesty lemon flavor dresses pasta nicely and can handle the addition of meat and vegetables, if you like.
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Everyone will enjoy this salad featuring wild rice, cooked chicken, and crunchy cashews along with plump juicy red grapes. Besides wild rice, the real star of this salad is the dressing that uses curry powder to provide a delicious and unique flavor.