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Get Broccoli Pesto Recipe from Food Network
Get Broccoli Pesto Recipe from Food Network
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With hash brown potatoes, cream of chicken soup, and plenty of cheese, this creamy and comforting casserole is an easy way to use up leftover ham.
With hash brown potatoes, cream of chicken soup, and plenty of cheese, this creamy and comforting casserole is an easy way to use up leftover ham.
Ingredients:
olive oil, mushrooms, onion, green bell pepper, hash brown, ham, chicken soup, sour cream, cheddar cheese, parmesan cheese
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Dust off your slow cooker and make a pot of creamy, tangy egg noodles, rich with sour cream, cream of mushroom soup, cottage cheese and Parmesan, and spicy with Worchestershire, garlic powder, hot pepper sauce and a dash of paprika.
Dust off your slow cooker and make a pot of creamy, tangy egg noodles, rich with sour cream, cream of mushroom soup, cottage cheese and Parmesan, and spicy with Worchestershire, garlic powder, hot pepper sauce and a dash of paprika.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grenadine of Veal with Cream of Watercress, Spaghetti of Carrots Recipe from Food Network
Get Grenadine of Veal with Cream of Watercress, Spaghetti of Carrots Recipe from Food Network
Ingredients:
chicken breast, egg yolk, egg, heavy cream, parsley, medallions, prosciutto, watercress, carrots, butter, veal
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Chicken breast stuffed with a sausage-based dressing. Very Good!
Chicken breast stuffed with a sausage-based dressing. Very Good!
Ingredients:
italian sausage, cream cheese, parmesan cheese, egg yolk, oregano, garlic powder, worcestershire sauce, bone, butter, bread crumbs
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
olive oil, sausage, onion, green cabbage, vegetable stock, arborio rice, dry white wine, tomatoes, parsley
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Get Triple Citrus Glazed Grilled Salmon Recipe from Food Network
Get Triple Citrus Glazed Grilled Salmon Recipe from Food Network
Ingredients:
orange juice, lemon juice, lime juice, chicken stock, garlic, orange marmalade, soy sauce, wine vinegar, brown sugar, butter, salmon
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This quinoa salad with kale and avocado is topped with a lemon Dijon vinaigrette dressing - perfect for entertaining guests or as a summer BBQ dish!
This quinoa salad with kale and avocado is topped with a lemon Dijon vinaigrette dressing - perfect for entertaining guests or as a summer BBQ dish!
Ingredients:
olive oil, lemon juice, shallot, dijon mustard, honey, salt, water, chicken bouillon, quinoa, red onion, cloves, kale, pine nuts, avocado
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Turkey bacon, cauliflower, green pepper and Cheddar cheese make this a crowd-pleasing soup, and it's so easily prepared in a Instant Pot®!
Turkey bacon, cauliflower, green pepper and Cheddar cheese make this a crowd-pleasing soup, and it's so easily prepared in a Instant Pot®!
www.allrecipes.com
Sweet corn and Yukon Gold potatoes are the stars in this simple, wholesome chowder. Almond milk and a spoonful of flour make it ultra-creamy.
Sweet corn and Yukon Gold potatoes are the stars in this simple, wholesome chowder. Almond milk and a spoonful of flour make it ultra-creamy.
Ingredients:
olive oil, yellow onion, celery, yukon gold, corn, vegetable bouillon, marjoram, parsley, pastry flour, almond milk, chicken stock
cooking.nytimes.com
Garlic soup is a dish that you can turn to when you think the cupboards are bare It makes a soothing, satisfying meal The classic Provençal version of this soup is made with little more than water, whole crushed garlic cloves, salt, and olive oil; this version is more substantial and has a bit more flavor because I mince the garlic.
Garlic soup is a dish that you can turn to when you think the cupboards are bare It makes a soothing, satisfying meal The classic Provençal version of this soup is made with little more than water, whole crushed garlic cloves, salt, and olive oil; this version is more substantial and has a bit more flavor because I mince the garlic.