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Steven Satterfield, the chef at Miller Union in Atlanta, published a version of this recipe for a kind of Lowcountry risotto in his cookbook, "Root to Leaf." He uses Carolina Gold rice, a heritage long-grain variety, but any good long-grain rice will do Likewise, feel free to substitute other hams for the country ham called for in the recipe But use the very best peas you can find or, failing that, asparagus tips or tiny radishes
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Get New England Clam Chowder Recipe from Food Network
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This is a thick and creamy cheddar cheese soup with chunks of chicken meat and broccoli florets.
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This peppermint cheesecake on a chocolate crumb crust is a wonderful Christmas dessert.
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Shredded chicken is baked with a creamy poppy seed sauce and topped with a crunchy, melty crust of buttery crackers.
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A savory saute of ground chicken or turkey with onions and green peppers is blended with cream of mushroom soup and cream of chicken soup, then layered with noodles and cheeses to make a tasty lasagna.
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This would be great served at Thanksgiving.
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A delicious butter pecan cake made from scratch. This is a cake that can be served anytime.
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A pumpkin pie with the added indulgence of toffee bits under the filling.
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This fresh pumpkin soup seems straightforward since it's made with the standards-- fresh sugar pumpkin, onions, curry powder, garlic, light cream, and chicken stock--but there's also a tasty, surprise ingredient: peanut butter!
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Get Fettuccini with King Oyster Mushrooms Recipe from Food Network