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This recipe includes cauliflower, garlic and a carrot mashed with the potatoes.
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Using low-fat, low-sodium cream of mushroom and omitting the soup mix, this tender pot roast has less sodium than the traditional version. The addition of carrots, potatoes, and string beans contributes to flavor as well as texture.
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This recipe is by Joanna Pruess and takes 1 hour, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Stewed Rabbit and Biscuits Recipe from Food Network
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I used to mess around with making scratch caesar dressing all the time but then I found a super quick version that really tastes good. If anyone is interested...
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Get Chicken Pot Pie Recipe from Food Network
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Canned tomato soup and vinegar dress a salad of boiled carrots, celery, bell pepper, and green onion.
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This sloppy joe recipe is designed for the picky eaters in your family with lots of pureed vegetables in the sauce they won't even notice!
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A colorful assortment of vegetables are quickly stir-fried with a fragrant mixture of garlic and ginger in this simple vegetarian meal.
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A big beef brisket is simmered in savory and sweet broth with carrots and potatoes to make a one-dish meal that's great for a holiday or just anytime you want a hearty dinner.
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A slow cooker soup starts its life with a ham bone and cubed potatoes, but tomato paste, carrots, Creole and Italian seasonings take it someplace different.
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Use a ready-made Alfredo sauce to layer with spinach, egg and ricotta, carrots and mushrooms, mozzarella cheese and uncooked lasagna noodles for a creamy, dreamy baked delight.