Search Results (4,361 found)
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A move from Chicago to the Missouri Ozarks meant I could no longer find one of my favorite foods in a local restaurant. I had to learn to make it. Here's my...
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Chunks of chicken and chorizo slices are cooked with a colorful blend of veggies until just done, then blended with white rice and broth for a quick and tasty weeknight dinner.
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Chicken strips baked with creamy soups, broth, stuffing and cheese. This is a delicious 'casserole' that is very filling. I hope that everyone enjoys it as much as my husband and I do.
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Fried chicken is topped with an Asian-style mild gravy composed of oyster and soy sauces with chicken broth. An abundance of cashews adds crunch and sweetness.
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This recipe uses a lot of ingredients common in Thai cooking to make a delicious and spicy soup featuring shrimp and shiitake mushrooms in a coconut milk flavored broth.
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This hearty WINTER VEGETABLE SOUP (made with beef broth) is busy with many standard and some Asian vegetables. Use fresh vegetables whenever possible. Canned...
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The perfect autumn soup, this hearty dish with a chicken broth base combines baked butternut squash, spicy turkey sausage, white rice, corn, and a dash of heavy cream, if desired.
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Here is a great idea for that leftover turkey! Combine it with a few simple ingredients to make a sensational soup that's incredibly good. It's a breeze to prepare, but one taste guarantees that this will become a soup time favorite recipe.
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A cousin to the artichoke, the cardoon is lesser known but just as flavorful.
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A convenient spin on cashew chicken, this approach uses canned soups as the sauce base for a filling chicken-and-rice casserole.
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Recipe By: Marcia Kiesel Servings: 12 servings plus leftovers