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Get Andouille Sausage Rice Pot Recipe from Food Network
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Dinosaur kale, also called Lacinato or black kale, sautéed with garlic and olive oil and serve with poached baby potatoes.
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A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.
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I've seen a lot of recipes for this soup; however, my mother-in-law adds tomato paste for a bit of a different flavour and she doesn't add any lentils or beans. It's thick, filling, and delicious, and you could make it vegetarian by using vegetable stock.
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Udon noodles are added to a thick vegetable broth flavored with curry powder and soy sauce in this quick and easy Japanese-inspired soup.
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Recipe for Vegetable Stew, as seen in the February 2001 issue of O, The Oprah Magazine.
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Thyme from Le Domaine's gardens flavors these seared scallops with fennel.
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This is a very healthy dish that will make you feel full and satisfied without feeling heavy. The crunch of the nuts, cabbage, and celery offer a nice contrast...
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This is real dashi stock from scratch, not made with instant granules or packets. A clear, pure, savory stock made from dried bonito flakes and edible seaweed, it's a foundation of Japanese cooking.
Ingredients: dashi, water, bonito
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A pressure cooker is the secret to this faster chicken stock! Get all of the long-simmered flavor without the hours-long cooking.
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Get Shaved Vegetable Salad Recipe from Food Network
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This soup uses vegetable stock for the base and then goes on beautifully from there. Fresh corn, zucchini and cabbage join potatoes, carrots and celery. And lots of beans. This thick, thick soup cooks for only half an hour and is perfect. Thick broth, te