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Chopped mushroom, cauliflower, carrot, onion, and kale simmer in chicken broth seasoned with the addition of pork sausage.
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Make a little extra to send on the honeymoon! This lovely soup combines extra lean ground beef made into meatballs with thinly sliced escarole or spinach, orzo macaroni, and finely chopped carrot.
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Crispy, cheesy shortbread bites add savory flavor and a textural contrast to this creamy spring soup made with asparagus and peas.
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Enchilada sauce is used instead of pasta sauce in this Mexican-inspired twist on a spaghetti squash casserole with turkey and queso fresco.
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This soup is an American take on the classic French Onion soup. With the addition of heavy cream, it has a little more fat but lots more flavor!
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This Syrian rice dish features ground beef spiced with allspice, cinnamon, and black pepper, and is mixed with pine nuts. You can also try it with other meat, like lamb.
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Turn condensed milk, bananas, and whipped cream- with a sprinkle of bittersweet chocolate- into pure heaven.
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Fresh haddock takes on delicious curry and coconut flavors in this aromatic curry that's easy to make in one pot in about 30 minutes.
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This recipe is by Julia Reed and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This main dish is simply great, you'll love the taste of ginger and lemongrass. This Iu-Mienh (Yao) chicken dish is an absolute taste-thriller for all the ginger...
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This light, tasty, and flavorful treat works as a dip or can stand on its own as a salad.
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A refreshingly sweet side dish of baby peas, white corn, green beans, and pimentos, all tossed together with a simple sweet and sour vinaigrette. Using all canned vegetables, this is a snap to prepare and has wonderful flavor after marinating overnight.