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This roast cooks with vegetables and beef bouillon for up to 8 hours in a slow cooker. Use some additional water if it is to cook that long.
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Genuine Chesapeake Bay cuisine, this soup contains lima beans, corn, carrots, onions and Maryland blue back-fin crab meat and crab claws. Old Bay seasoning is required for authentic taste.
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This is a pureed vegetable soup made with half-and-half, chicken boullion granules and soy sauce. Serve with blanched broccoli florets and chopped parsley or carrot curls.
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Chicken stir-fried with a colorful array of vegetables and a bounty of rice with a scramble of eggs running throughout.
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A rather rich soup, but very delicious. It contains three types of cheese - Cheddar, Swiss, and processed cheese food.
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Lentils and veggies are baked under a layer of low-fat Cheddar cheese creating a vegetarian lentil casserole that is easy to prepare.
cooking.nytimes.com
This recipe is by Mark Bittman And Sam Sifton and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: vegetables, olive oil
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Carrot salad welcomes the addition of ginger in this quick and easy recipe that's sure to become a staple at your table.
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A classic, justifiably popular Japanese stir fry in which chicken cooked in a yummy soy sauce, chili paste garlic blend is tossed with buckwheat soba noodles, carrot, cabbage and onion.
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This beautiful bird was served at the Obama inaugural lunch.
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