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cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Boneless round steak is cut into serving-size pieces and cooked with vegetables in a simmering liquid made of condensed mushroom soup and dry onion soup.
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This is a great way to use leftover ham, chicken, turkey or beef. A creamy soup mixture of meat, pasta, cheese and veggies provides a great next day casserole.
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Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish. 
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Chicken wing dip, made with cream cheese, blue cheese dressing, and hot sauce, is a quick and easy dip that's great for gatherings.
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Shrimp and white fish simmer quickly in a creamy potato broth spiked with sauteed onion, garlic and dill.
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Chicken, corn and rice in broth are seasoned with chili powder and garlic powder and served with a squeeze of lime in this quick soup.
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Simple, simple, simple! This frozen hashbrown and canned soup recipe is the perfect side dish because it takes almost no preparation time, leaving your hands free for the main dish!
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A great leftover ham recipe that my husband takes all the credit for. It contains leftover ham, pasta, cheese and bread crumbs in a creamy soup base.
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Get Unicorn Ice Cream Cake Recipe from Food Network
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These rich little tarts are perfect for when you just want a bite of dessert.
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This creamy papaya soup is easy to prepare and serves as the perfect starter to a spring meal.