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For a variation on a classic Sauce Bechamel, try chicken broth and half-and-half together with a roux of butter and flour flavored with grated onion. White pepper, thyme and cayenne give an earthy bite to the sauce.
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Vegan kale and chickpea soup is a warm meal the whole family will like. Serve over pasta for a hearty dinner.
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Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
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The secret ingredients in this onion soup are beer and dry mustard!
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Crispy tortilla chips and spicy salsa make this quick-cooking version of chicken soup deliciously different.
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This take on a classic recipe combination of chicken and Marsala wine uses chanterelle mushrooms and plenty of butter to deliver a tasty chicken main dish.
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This lovely, vegetarian risotto contains sliced heart of palm for a delicious, subtle change from the norm.
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A basic version of roast goose served with port gravy.
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A combination of corned beef, potatoes, and onions. A quick and easy meal.
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This recipe is by Barbara Kafka and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This thick and hearty hamburger soup is loaded with vegetables and barley.
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Roasted mushrooms, potato, and sunchoke (Jerusalem artichoke) are mixed with mushoom stock in this vegan bisque.