Search Results (11,855 found)
www.allrecipes.com
A hearty, easy soup that's ready in 45 minutes. Perfect for using up leftover ham.
A hearty, easy soup that's ready in 45 minutes. Perfect for using up leftover ham.
www.allrecipes.com
Non-dairy creamer provides an unusual base for this chowder made with bacon, canned corn, potatoes and concentrated chicken soup base.
Non-dairy creamer provides an unusual base for this chowder made with bacon, canned corn, potatoes and concentrated chicken soup base.
Ingredients:
bacon, onion, celery, potatoes, kernel corn, water, onion powder, chicken bouillon, flour
www.allrecipes.com
This is a delicious Turkish dish that was created for American palates close to the military base. Serve over rice.
This is a delicious Turkish dish that was created for American palates close to the military base. Serve over rice.
Ingredients:
olive oil, chicken breast, red bell peppers, tomatoes, mushrooms, onion, garlic, mozzarella cheese
cooking.nytimes.com
Lotti Morris from Bennington, Vt., wrote: âIâm still using the original copy from the paper, now deep yellow with age, fragile, held together with Scotch tape We were married 13 years when I first found it and tried it It has been 50 years now, and this favorite dinner, I think, has contributed to the longevity of our marriage
Lotti Morris from Bennington, Vt., wrote: âIâm still using the original copy from the paper, now deep yellow with age, fragile, held together with Scotch tape We were married 13 years when I first found it and tried it It has been 50 years now, and this favorite dinner, I think, has contributed to the longevity of our marriage
Ingredients:
veal, vegetable oil, butter, cloves, bay leaves, thyme, red wine vinegar, chicken stock
www.delish.com
It's official: There's nothing Crescent Rolls can't do.
It's official: There's nothing Crescent Rolls can't do.
Ingredients:
sausage casings, butter, onion, cloves, carrot, celery, sage, parsley leaves, chicken stock, egg
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
greens, chicken stock, butter, shallots, thyme, arborio rice, red wine, watercress, parmesan cheese
www.foodnetwork.com
Get Just-Add-Water Shrimp Paella Soup Recipe from Food Network
Get Just-Add-Water Shrimp Paella Soup Recipe from Food Network
Ingredients:
white rice, corn, peas, shrimp, chorizo, red pepper, tomato paste, chicken, smoked paprika
www.simplyrecipes.com
This broccoli soup uses apples to give it body, making it a surprisingly creamy soup without any cream!
This broccoli soup uses apples to give it body, making it a surprisingly creamy soup without any cream!
Ingredients:
broccoli, butter, white onion, apple, chicken stock, apple juice, lemon thyme, lemon, garnish
www.foodnetwork.com
Get Bowtie Pasta with Mozzarella Saute Recipe from Food Network
Get Bowtie Pasta with Mozzarella Saute Recipe from Food Network
Ingredients:
olive oil, onion, thyme leaves, garlic, chicken stock, pasta, cherry tomato, mozzarella, spinach
www.allrecipes.com
This baked Hoosier corn queso dip involves minimal prep work for the maximum melty goodness of feta, Cheddar cheese, mayo, and sour cream.
This baked Hoosier corn queso dip involves minimal prep work for the maximum melty goodness of feta, Cheddar cheese, mayo, and sour cream.
Ingredients:
kernel corn, cheddar cheese, green chiles, sour cream, mayonnaise, feta cheese, chicken, cilantro
www.foodnetwork.com
Get Shrimp Scampi Recipe from Food Network
Get Shrimp Scampi Recipe from Food Network
Ingredients:
cauliflower, grapeseed oil, jumbo shrimp, garlic, capers, chicken stock, parsley, lemon juice, butter
cooking.nytimes.com
This recipe is by Ann Patchett and takes 1 hour, plus 1 day's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Ann Patchett and takes 1 hour, plus 1 day's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.