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Buttermilk-simmered peas, plenty of mint, a touch of salt: That’s it The chef Daniel Patterson brought the recipe to The Times in 2007 It benefits mightily not just from the use of fresh peas, but from real, homemade buttermilk as well, “nothing like the cultured, processed stuff that goes by the same name,” he wrote
Ingredients: buttermilk, peas, mint leaves
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Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs.
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Get Chicken Stew Recipe from Food Network
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Get Sausage and Leek Savory Bread Pudding Recipe from Food Network
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Get Bacon-Cheese Pizza Bombs Recipe from Food Network
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Green and black olives add a new dimension to pan-fried potatoes.
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The slow-cooker simmers chicken, potatoes, carrots, and celery in a creamy sauce made with Campbell's® Condensed Cream of Chicken Soup, to be topped with tender dumplings made easy with baking mix.
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This corn chowder is made with plenty of fresh corn as well as tomatillos, hominy, and roasted red bell peppers. Serve with homemade cornbread and a salad. If you start the cornbread while the water is boiling, you can have dinner on the table in under an hour.
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This smooth, creamy cauliflower soup with sharp cheddar cheese is absolutely what you want on a chilly day. It's ready in under an hour. Serve with some crusty bread and a side salad!
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Kidney beans are simmered with tomato sauce and herbs, and served atop rice seasoned with adobo.