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cooking.nytimes.com
This recipe is by Joanna Pruess and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Cauliflower and garlic are roasted together to deliver plenty of flavor to this creamy dairy-free soup with leeks and marjoram.
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Pork simmered in broth and seasonings makes a great filling for tamales and tacos in this slow cooker pork carnitas recipe.
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Whole wheat bread adds wholesome nutty flavor to these golden and crisp stuffing balls made with onion, celery, eggs, and fresh parsley.
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Cauliflower, ham, Pepper Jack cheese and potato flakes go into this quick, thick soup with a bit of a kick.
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A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Veal chops and portobello mushrooms, beautifully complemented by a rosemary and red wine reduction. Serve with a side of pasta and they'll think they're in Italy.
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This ultrasmooth potato soup gets a smoky kick from bacon puree.
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Bacon and smoked turkey legs take a classic leek and potato soup into the hearty zone for a warming meal that's perfect on a fall or winter night.
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This sweet and spicy tenderloin recipe is super easy! Make it as spicy as you like by adding more or different types of chili peppers.
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Each bite of this delicious, puréed soup is loaded with great vegetable flavor...it serves a crowd, and it's ready in less than one hour.
www.chowhound.com
Recipe from my mom