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This scrumptious and hearty soup is perfect for those short on time or reluctant to tackle cumbersome fresh pumpkin and garlic prep. It makes a wonderfully satisfying and surprising meal for fall and winter dinner guests. I serve this delectable soup with crusty bread and grilled vegetables; it would also complement a roast.
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Tender chicken and mixed vegetables are bathed in gravy made with Swanson® Chicken Stock, then topped with a Pepperidge Farm® Puff Pastry crust that has been dusted with chopped fresh herbs.
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This delicious corn and tomato quiche is courtesy of Elisabeth Prueitt.
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This last-minute light and spicy crab bisque will impress everyone at the dinner table.
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This recipe is by William Norwich and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pale ale adds great flavor to this hearty chicken soup made with enchilada sauce, black beans, and fresh cilantro in the slow cooker.
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Fresh corn kernels, avocado, black beans, and tomatoes are tossed with lime juice and cilantro creating a refreshing summer vegetable salad.
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An easy mix of blanched vegetables and a simple chive vinaigrette.
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Tuna salad gets an extra boost of flavor and texture with the addition of garbanzo beans and quinoa. Toss with olive oil and cilantro for a fresh salad.
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Olive bread crostini with red pepper spread is a quick and easy appetizer to put together for dinner parties or casual get-togethers.
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Green beans are simmered with a spicy beef and tomato sauce in this recipe.
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Chunky with capers and olives, this quick tomato sauce tastes much like the familiar puttanesca sauce that is usually served on pasta. We use it to coat shrimp sautéed with garlic and hot pepper.