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No cream, but a potful of clam juice in this chowder with potatoes, thyme and bacon.
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A stock made from lamb shanks boiled with aromatic vegetables forms the base for this meat and vegetable soup thickened with barley.
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Rice is stir-fried with carrots, celery, garlic, tofu, eggs, and spinach, then finished with sriracha in this simple vegetarian fried rice.
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Get Slow Cooker Chicken and Vegetable Soup Recipe from Food Network
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Gado Gado (Blanched Vegetables with Peanut Sauce) Recipe from Food Network
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Grated kohlrabi, cabbage, carrot, and bell pepper give a lot of flavor to this soup from southern Germany.
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The winter vegetable recipe is from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
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Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro.
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Get Shoestring Carrot Fries Recipe from Food Network
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A savory pie recipe stuffed with broccoli, portobello mushrooms, and Gouda that is great for breakfast or a light lunch.
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An easy soup recipe made with ground-turkey-and-rice meatballs, zucchini, carrots, tomatoes, and the Mexican flavors of cilantro, cumin, and chili powder.