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A traditional potato soup with instant potatoes added for extra body. Onions and bacon are saut ed together before the potatoes, chicken broth, and half and half are added.
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This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Rack of Lamb "Dos Chiles" Recipe from Food Network
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Get Cucumber Canoes of Salmon Mousse Recipe from Food Network
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Get The Perfect Cup of Joe Recipe from Food Network
Ingredients: water, beans, french
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These cinnamon rolls are healthier and less expensive than the store-bought version. You won't notice the taste difference using Neufchatel cheese instead of the original cream cheese and less butter.
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Cooking rack of lamb can be intimidating for many people, but this elegant recipe is so easy to prepare it will soon become a staple in your entertaining repertoire.
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Get Stuffed Crown Roast of Pork Recipe from Food Network
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Jalapeno peppers and a dash of hot sauce add heat to this simple cream of asparagus soup.
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Our country's birthday on the Fourth of July is traditionally celebrated with parades, American flags waving in the breeze, fireworks exploding in summery skies, and picnics under cool shade trees. Of course, the picnic has almost always included potato salad, often this creamy old-time version.
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Pan-roasting with the skin on keeps these chicken breasts tender and juicy.
Ingredients: cocktails, alcohol, soups, chocolate
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This creamy cauliflower soup gets a double shot of robust flavor from roasting the cauliflower and a mixture of curry powder, cayenne pepper, and turmeric.