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White, wild and brown rice baked in a savory broth with mushrooms, broccoli, bell pepper, carrots and onion.
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A rich crab bisque in roux-thickened fish stock and cream soup base seasoned with sherry and paprika.
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This recipe is by Dena Kleiman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A boneless leg of lamb is butterflied, rolled up around a spinach and goat cheese stuffing, and roasted to savory perfection to make a magnificent main dish that's fit for a formal dinner or that special holiday meal.
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Fried chicken gone to finishing school, as a basil-Parmesan sauce brings a mainstay dish to a new level.
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Shrimp pasta salad tossed with a creamy lemon dressing is a quick weeknight meal the entire family will love.
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Whole, roasted beef tenderloin glazed in a classic Kentucky sauce made with Worcestershire, Major Grey’s Chutney, ketchup, A.1., and Heinz Chili Sauce.
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Using canned cream of chicken as a base, you can have a quick and simple pot of tortellini soup by adding the pasta, more cooked chicken, and spinach.
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Get Bean-Hole Stew Recipe from Food Network
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This creamy soup with crab, potatoes, and asparagus comes together without a lot of fuss.
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Roasting Roma tomatoes with onions and a hint of red bell pepper gives this chicken broth-based tomato soup the ultimate flavor boost without a drop of cream.
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This egg casserole studded with bell peppers, potatoes, and bacon is topped with melted Cheddar cheese for a hearty breakfast or brunch.