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The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional.
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Get Creamy Tomato Soup Recipe from Food Network
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Get Tomato Soup 2.0 Recipe from Food Network
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Chef John fills these Russian-style pirozhki with his favorite dill-scented beef and onion mixture, which you can easily substitute with your desired filling.
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This dish is a real winner because it makes a delicate and delicious breakfast, brunch, lunch, supper, or late night snack!
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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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Moist, grilled fish fillets made with only one tablespoon of oil, and served with a fresh-tasting pesto sauce. Yum!
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Stop breading mozzarella sticks and start making Chef John's crispier, modernized version that begins with a choux pastry base.
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Green bell peppers stuffed with seasoned ground beef, feta cheese, and rice are a nice duo of Mexican and Greek-inspired cuisine for a weeknight dinner.
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Mussel and tomato juice and celery seeds make a delicious broth to accompany steamed mussels. Look for farmed mussels; theyre clean, so youll only have to scrub them briefly.
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Get Veal Parmigiana Recipe from Food Network
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Get Walnut Soup Recipe from Food Network
Ingredients: walnuts, rice flour, candy, water