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Pressure cooker version of split pea soup for vegetarians. Smoky flavor added using chipotle peppers.
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This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. Perfect spread for bread or a dip for breadsticks!
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Comforting, classic, and delicious, this chicken and dumplings stew is made easy by using Bisquick(R) mix.
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This recipe is by Elaine Sciolino. Tell us what you think of it at The New York Times - Dining - Food.
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It's hard to believe you can get such a flavorful dish in just 20 minutes.  Cream of celery soup combines with Dijon-style mustard to make a distinctive sauce to serve with the chicken and rice.
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Lidia uses chestnuts, herbs, and Parmigiano-Reggiano cheese in this holiday classic.
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Get Beef Short Rib and Egg Yolk Raviolo Recipe from Food Network
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Soup is always an obvious choice for leftover turkey. And with light and tender matzo balls, turkey soup is an entire meal.
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Broccoli florets, onion and shredded carrots in chicken broth are combined with a roux-thickened milk base in this cheese soup made with processed American cheese food.
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Using a dried-fruit-and-nut bread in this classic sausage-apple dressing is a super shortcut.
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Tuna salad gets the all-star treatment when studded with tart apples, crunchy walnuts, crisp celery and savory shallots and tucked into a flaky croissant, topped with a slice of Swiss cheese.
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This colorful pasta salad features a medley of crunchy veggies! Combine pasta with broccoli, cauliflower, carrots, celery, bell peppers, mushrooms and fiery sweet red onions. A sweetened mayonnaise and vinegar binds the salad.