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A stock made from lamb shanks boiled with aromatic vegetables forms the base for this meat and vegetable soup thickened with barley.
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This Spot Prawn Ceviche and Yuzu Vinaigrette is served by Chef Josh Wolfe at COAST Restaurant in Vancouver, British Columbia, Canada.
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A pouch of tuna and a few simple ingredients combine to make tasty, budget-friendly tuna burgers.
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This recipe is by Robert Farrar Capon and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Slow Cooker Chicken and Vegetable Soup Recipe from Food Network
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Brothy and brimming with beets, parsnips, turnip, celery root, and slices of kielbasa, this earthy beet soup gets a finishing touch of sour cream and fresh dill. Serve it in big bowls with plenty of crusty bread for an appetizing cold-weather dinner.
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Chicken breast slow cooked with onion, bell pepper, celery, tomato and mushroom soups and herbs. I put this together quickly one Saturday morning. When my family got home, they couldn't wait! My daughter thought we were having pizza for dinner, hence the name!
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Get Buffalo Chicken Dip Recipe from Food Network
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Roasting the tomatoes, garlic and onions makes this soup especially flavorful.  After the veggies are roasted, all you need is 35 minutes and you've got a robust, rustic-style soup.
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If you've never made a vegetable stir-fry before, start with this recipe, including a brown sauce made from scratch and many fresh veggies.
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This satisfying beef stew takes hardly any time to prep in the morning—and is ready to eat by the time you get home from work.
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Get Veal Osso Buco Recipe from Food Network