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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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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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Six gallons of chili! Pinto beans, ground beef, tomato and spices to feed a small army.
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Get Zucchini Ragout Recipe from Food Network
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This creamy, spicy shrimp dish can be served alone with crusty bread or over angel hair pasta.
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Get Sheet-Pan Bacon Egg Sandwiches for a Crowd Recipe from Food Network
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A little French ...a little Italian ...and the end result is a sensational appetizer. A scrumptious spinach/basil pesto is whirled in the food processor until of spreading consistency. Slices of baguette are lightly toasted and then anointed with the pesto.
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Get Artichoke Bisque Recipe from Food Network
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Get Zesty Garden Vegetable Bread Salad Recipe from Food Network
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No wimpy little salad here. Thick slices of steak top peppery greens with a boldly flavored dressing over all. Its entirely satisfying.
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The veggies match the colors in the tri-colored pasta. And the dressing is real zesty and spicy. So when all three - pasta, veggies and dressing - come together, you have a festive, tasty and beautiful salad for six.
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The dynamic trio of fresh basil pesto, mozzarella cheese, and juicy tomato are reunited once again in an American favorite--the pasta salad.