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This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling.
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This recipe is by William L. Hamilton and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Browned short ribs are simmered for about 2 hours with onions, pineapple, honey, and chili sauce. Vinegar could be added for a sweet-and-sour variation.
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Layers of chicken, mushroom sauce, Cheddar, ricotta, Parmesan, and noodles form a cheesy, creamy lasagna with no need for the customary tomato.
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Get Shepherd's Pie Recipe from Food Network
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This recipe is a great cold-weather comfort food--it is creamy, rich, and hearty.
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A flavorful chicken casserole from the Provence region of France with chicken breasts, green onions, cherry tomatoes, herbs, and cheese.
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Use canned cream of mushroom soup as your base to make a chicken and wild rice soup with the added bonus of bacon!
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Get Quick Chicken Piccata Recipe from Food Network
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You'll be ready to eat in under an hour with this creamy corn chowder that's made with fresh corn and potatoes simmered in vegetable broth.