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Get Lamb Curry Recipe from Food Network
Get Lamb Curry Recipe from Food Network
Ingredients:
lamb meat, vegetable oil, cardamom seeds, cloves, cinnamon, galangal, lemongrass, coconut milk, shallots, candlenuts, ginger, coriander seeds, anise seed, black peppercorns, fennel seeds
www.allrecipes.com
Black beans, salsa, veggie broth and cumin are tossed into the blender. Transfer to a pot and heat until warm and bubbly. Serve with a dollop of sour cream and a sprinkling of green onion.
Black beans, salsa, veggie broth and cumin are tossed into the blender. Transfer to a pot and heat until warm and bubbly. Serve with a dollop of sour cream and a sprinkling of green onion.
www.allrecipes.com
This creamy vegetarian soup made with canned tomatoes and artichoke hearts gets deep flavor from roasted red peppers and Parmesan cheese.
This creamy vegetarian soup made with canned tomatoes and artichoke hearts gets deep flavor from roasted red peppers and Parmesan cheese.
Ingredients:
olive oil, onion, cloves, artichoke hearts, tomatoes, vegetable broth, red bell peppers, basil, herbes, half and half, parmesan cheese
www.allrecipes.com
Frozen vegetables are paired with fresh onion, carrots, potatoes, and mushrooms for a beef barley soup that is both filling and nutritious. Requires 60 - 90 minutes of low simmer time.
Frozen vegetables are paired with fresh onion, carrots, potatoes, and mushrooms for a beef barley soup that is both filling and nutritious. Requires 60 - 90 minutes of low simmer time.
Ingredients:
beef stew, vegetable oil, onion, carrots, mushrooms, garlic, thyme, chicken broth, water, mixed vegetables, potatoes, barley
www.allrecipes.com
Pureed black beans and tomatoes are combined with vegetable broth to make a nice thick base for this soup, which hosts celery, carrots, onion and corn.
Pureed black beans and tomatoes are combined with vegetable broth to make a nice thick base for this soup, which hosts celery, carrots, onion and corn.
Ingredients:
olive oil, onion, celery, carrots, cloves, chili powder, cumin, black pepper, vegetable broth, black beans, kernel corn, tomatoes
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Get Standing Ovation: Sweet Chocolate Port Cupcakes, Port Wine Reduction Syrup, Raspberry Creme Fraiche Filling, French Chocolate Mousse Recipe from Food Network
Get Standing Ovation: Sweet Chocolate Port Cupcakes, Port Wine Reduction Syrup, Raspberry Creme Fraiche Filling, French Chocolate Mousse Recipe from Food Network
Ingredients:
buttermilk, vegetable oil, vanilla, eggs, sugar, flour, cocoa, baking soda, baking powder, salt, port wine, creme fraiche, raspberry, chocolate, butter, egg whites, cream of tartar, heavy cream
www.allrecipes.com
Prawns are coated in tapioca flour, fish sauce, soy sauce, garlic, and white pepper, then fried with peel intact in this authentic Thai recipe.
Prawns are coated in tapioca flour, fish sauce, soy sauce, garlic, and white pepper, then fried with peel intact in this authentic Thai recipe.
Ingredients:
cloves, tapioca flour, fish sauce, soy sauce, sugar, white pepper, vegetable oil, prawns
www.allrecipes.com
Don't underestimate the down home goodness of this simple pork chop dish.
Don't underestimate the down home goodness of this simple pork chop dish.
www.allrecipes.com
Drizzle this savory onion jam over a bar of cream cheese for a perfect appetizer with crackers or use as a sandwich spread.
Drizzle this savory onion jam over a bar of cream cheese for a perfect appetizer with crackers or use as a sandwich spread.
www.simplyrecipes.com
Smooth carrot soup with ginger, orange and chicken stock. So easy and healthy too!
Smooth carrot soup with ginger, orange and chicken stock. So easy and healthy too!
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.