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Roasted fresh corn and canned cream-style corn are both used in this hearty corn chowder, chock full of potatoes, celery, and carrots.
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Floured pieces of beef round steak slowly cook to melting tenderness in a sloppy-joe-like sauce with green peppers, onions, and carrots to lend a hint of sweetness.
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This is a vegetarian version of a classic Chinese stir-fry The authentic versions I’ve encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat I’ve added carrots for color.
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Flavorful, fresh vegetables are baked together with olives, diced tomatoes, and goat cheese for this colorful and cozy side dish.
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This creamy, homemade soup puts the canned stuff to shame.
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Get Lightened-Up Asian Turkey Sliders Recipe from Food Network
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Get Savannah-Style Irish Potato Soup Recipe from Food Network
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Hearty beef and barley stew with mushrooms and root vegetables. Perfect cold weather stew!
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A simple salad of julienned cucumbers and carrots tossed with a soy-mustard dressing makes this light fish dish incredibly vibrant.
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Get Mac and Cheese Soup Recipe from Food Network
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Get Ham, Bean and Bacon Soup with Sauerkraut Recipe from Food Network
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This recipe is by Craig Claiborne and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.