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Pressure cooker version of split pea soup for vegetarians. Smoky flavor added using chipotle peppers.
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Roasted bones, carrot, celery, and onion lend deep, rich, well-rounded flavor in just 2 hours with this pressure cooker beef stock recipe.
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A rich Italian-style meat and tomato filling is mixed with rice or orzo, and baked in bell peppers.
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Get Three-Bread Stuffing Recipe from Food Network
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Save time by using 1/2 cup of thick Greek-style yogurt instead of draining regular whole-milk yogurt.
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Get Carpaccio of Raw Zucchini Recipe from Food Network
cooking.nytimes.com
The staff at The Meatball Shop in Manhattan eat these around the clock You’ll often find them at the bar with a big bowl of these and a side of steamed or sautéed spinach You can also top with Spinach-Basil Pesto
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Get Grenadine of Veal with Cream of Watercress, Spaghetti of Carrots Recipe from Food Network
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Get Stuffed Veal Brasciola with Spaetzle and Frizzled Beets and Carrots Recipe from Food Network
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Get Potato and Onion Tortilla with Spicy Pickled Carrots and Grapes Recipe from Food Network
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Here's a version of the classic "en papillote" preparation - the fish and vegetables emerge from their packets delicately perfumed and perfectly moist.