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This recipe is by Nancy Harmon Jenkins and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: fish broth, tomato paste, flour
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Light yet tasty, this Mexican soup simmers zucchini and chayote with albondigas, mindblowing meatballs packed with chicken, mint, and rice.
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Get Veal Baci Recipe from Food Network
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Fresh pasta filled with ricotta cheese, cream cheese, mozzarella cheese, and provolone cheese is drizzled with marinara sauce and finished with a pesto-Alfredo cream sauce.
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Get Chocolate Passion Ravioli with Ricotta Souffle Fritter Recipe from Food Network
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A basic recipe for “white sauce.”
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This is an update on an old favorite from way up North. This rich and creamy soup is extremely satisfying and completely vegetarian.
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Wild rice is incorporated into a homemade cream of chicken soup with chopped onions, carrots, celery, and a hint of rosemary.
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Steak is braised then served over rice topped with a tomato and lima bean sauce.
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Perfect for brunch, these cornmeal gems are a little sweet, a little salty, and deliver a spicy kick of chili pepper.
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Pretzel > blanket any day.