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cooking.nytimes.com
Making soup out of brisket has a major advantage over the usual braising: Because you are cooking the meat submerged in broth, it stays juicy As it simmers, the brisket cubes soften enough so you can cut them with your spoon The chewiest thing in the soup will be the barley, but in a good way
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A classic Italian-sausage sandwich recipe smothered with onions, peppers, and cheese, but made with venison meat.
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Get Rack of Lamb with Apple-Mint Puree Recipe from Food Network
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Wildly flavorful and easy homemade curry that'll have you ditch your take-out menu after 1 bite.
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Get Family-Style Pot Roast Recipe from Food Network
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Carrots, onion, celery and broccoli cooked in chicken broth are pureed with milk in this straight forward creamy vegetable soup.
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Recipe for Fluffy Lemon Quinoa, as seen in the January 2007 issue of 'O, The Oprah Magazine.'
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A light, tangy mole.
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Diced tomatoes and chopped onions are simmered in chicken broth for a luxurious soup that's enriched with cream.