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cooking.nytimes.com
John Folse, a chef and educator in Louisiana, taught Craig Claiborne how to make this gumbo in the late 1980s Instead of being served separately, as tradition dictates, the gumbo garnishes — rice, oysters and sausages — are used to stuff small, whole, boned roast quail; the slices of andouille floating in the gumbo are blanched to rid them of excess fat.
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Chicken and vegetables are simmered with a creamy soup in a slow cooker and ready for a warm and hearty dinner.
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A classed-up (and less mushy) take on the beloved casserole.
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Get Quick Chicken Cacciatore Recipe from Food Network
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Pork chops simmer with green beans and O'Brien potatoes in a creamy, sage-flavored sauce in this quick and easy weeknight recipe.
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This meal comes together in minutes with canned soups, canned mushrooms and rice. Dried onion soup makes an easy au gratin topping.
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There is literally only one dirty dish to clean with this recipe.
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Using lowfat cheese and soups, this creamy baked chicken will fool everyone who thinks richness always equals high fat. This recipe expands easily to serve a crowd.
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Get Grilled Polenta and Veggies Recipe from Food Network
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Make this easy crock pot roast dish with porcini and beer for a winter comfort food that’s a guaranteed crowd-pleaser. Chowhound’s step-by-step recipe includes...
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Use canned cream of mushroom soup as your base to make a chicken and wild rice soup with the added bonus of bacon!
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Skillet browned pork chops with bread cubes, butter, chicken broth, celery, onion and mushroom soup, then baked to perfection. These chops will please most anyone.