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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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Get Red Beans and Rice Recipe from Food Network
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A delicious recipe for meatballs braised with kale. You'll need pork shoulder, bread, ricotta, kale, white wine, sumac, and chicken broth.
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Get Buttermilk Fried Chicken Recipe from Food Network
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This beef stew, richly flavored with dark beer, slowly cooks down until tender with carrots and onions. It's served on buttery cabbage mashed potatoes.
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Get Crown Roast of Pork with Chestnut Sausage Stuffing Recipe from Food Network
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Get Chicken-and-Dumpling Soup Recipe from Food Network
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Get Macaroni and Cheese Carbonara Recipe from Food Network
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Get Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze Recipe from Food Network
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Get Macaroni and Cheese Carbonara Recipe from Food Network
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Get Artichoke Toasts Recipe from Food Network
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This recipe is by Bryan Miller and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.