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It's not a party without 7-layer Bean Dip! This one is made with hot refried beans and topped with cheddar cheese, chilies, tomatoes, avocados, sour cream, and sliced black olives.
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Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
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This is a pureed vegetable soup made with half-and-half, chicken boullion granules and soy sauce. Serve with blanched broccoli florets and chopped parsley or carrot curls.
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This is a recipe for a very big batch, because it freezes well; in addition to death and taxes, we can be confident of future illness If you want less soup, halve the recipe If the sick person likes noodles when sick, I add a single serving of rice noodles for each serving, in the last few minutes of warming it.
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Elegant but simple, fast and very impressive!
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Get Icebergs in Russia Salad Recipe from Food Network
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Fresh lemon juice, water, sugar, and mint leaves are stabilized with a little gelatin in this cool and delicious homemade mint sherbet.
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Get Meatballs Recipe from Food Network
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This creamy and smooth soup with chicken, onion, celery, and Cheddar cheese offers a hint of spice from the buffalo sauce.
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Stuffed artichokes are a perfect artichoke appetizer! Globe artichokes are trimmed and stuffed with herbed parmesan breadcrumb stuffing, then baked.
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Chef John's recipe for Marsala wine-marinated skirt steak truly shines as delicious proof that skirt steak is always fabulous on the grill.