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Using a pressure cooker to make this flavorful chicken soup speeds time cooking the pearl barley; a process that normally takes 1-2 hours can happen in 9 minutes. If you don't have a pressure cooker, use a heavy stockpot for stovetop cooking, add more stock, as some will cook away, and allow more cooking time.
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The bright, fresh flavors of asparagus and lemon permeate this creamy rice dish. Try not to rush this dish, it's worth the wait.
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Get Citrus Fennel Salad Recipe from Food Network
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Canned cannellini beans, Italian bacon, and pasta make up this satisfying soup flavored with fresh sage. Garnish with freshly grated Romano or Parmigiano cheese.
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Ziti tossed with kielbasa, sauerkraut, onion and bell pepper and spiced with a bit of mustard and cayenne.
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Recipe for Grilled Shrimp with Mango Salsa, as seen in the January 2007 issue of 'O, The Oprah Magazine.'
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Here's a muffin packed with antioxidants in the apples, cranberries and nuts, fiber in the oats and even cinnamon to cut blood sugar. All benefit your cardiovascular system.
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This butternut squash soup made with persimmon, onion, chicken broth, white wine, and carrots is extra orange and tastes sweet and fruity.
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I was inspired by Wolfgang Puck’s iconic goat cheese and beet napoleon to make something similar, but decided on a dish that is much less elaborate If you have time to spare, you could stack the beet slices and goat cheese rather than crumbling the goat cheese over the beets.
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Get Chilled Carrot Soup Recipe from Food Network
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Get Mushroom Salad in Garlic and Parsley Vinaigrette Recipe from Food Network
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Baked spaghetti squash is combined with onions, mushrooms, and kale, then seasoned with delicious prepared pesto sauce to make hearty side dish or a comforting vegetarian main dish.