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Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.
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This recipe is by Marian Burros and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Buffalo Chicken Salad Recipe from Food Network
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Beef and cabbage stew with a tomato base is a lower-carb version of traditional beef stew; garnish with sour cream.
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Blending and mashing vegetables in broth and adding coconut milk gives this vegetarian soup recipe a bisque-like texture without the dairy.
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Get Tomato Bisque Recipe from Food Network
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Shrimp and crabmeat, mixed with seashell pasta, red pepper, and mozzarella cheese, to form a delicious salad that everyone will enjoy.
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Get Nana's Chicken Seafood Gumbo Recipe from Food Network
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Using beef borscht as his inspiration, Chef John gets rich flavor in these slow-braised beef short ribs.
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Asian-inspired flavors of peanuts, soy sauce, lime juice, and fresh ginger take a refreshing coleslaw in a different direction.
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Get It's a Wonderful Waldorf Recipe from Food Network
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This delicious recipe features chicken breasts baked in a creamy sauce with almonds over a bed of rice and under layers of cheese and crushed potato chips.