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This recipe for green pea soup (also called English pea soup) combines bright, sweet shelling peas with a bold veggie broth.
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This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach A combination of sweet and savory spices – cinnamon, coriander and cumin – gives it a deep, earthy richness For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.
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Tender chicken thighs simmer with easy-to-find vegetables like canned tomatoes and frozen turnips and okra to make this spicy chicken soup.
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Mushrooms, salad greens, chopped pecans, and lots and lots of fresh, sliced strawberries are all dressed with a poppy seed dressing in this fabulous taste sensation. Makes eight generous servings.
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This originally came from a bed and breakfast style hotel that I stayed in years ago, but I've adapted it to my specs. It's pretty delicious, and you can adapt...
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The star of this herb-flecked Persian-style rice recipe, by the actor and food blogger Naz Deravian, is the lavash tahdig — a crisp, buttery layer of toasted lavash flatbread at the bottom of the pot Break it into pieces and use it to garnish the platter of rice, making sure everyone gets a piece The rice itself is highly fragrant, scented with dill, mint and whatever other soft herbs you can get, along with heady saffron
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Tossing crunchy apples, crisp turkey bacon, and Mandarin oranges with honey Dijon dressing makes for a wonderfully refreshing salad!
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Using reduced calorie ingredients makes this soup with cans condensed cream of potato and chicken soup combined with mixed vegetables and cubes of cooked chicken both low in both calories and fat.
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This super-easy version of pot pie is in the oven in just 10 minutes.
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Using leftover chicken and frozen vegetables hastens the prep time of this already convenient dish.
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Canned vegetables and a store-bought crust make this chicken pot pie almost as easy as cooking the frozen kind!