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Buy an ``important`` piece of ginger for this recipe (larger pieces are easier to peel and slice, and smaller ones dry out fast). Keep it wrapped in the freezer...
cooking.nytimes.com
If you’re trying to eat less meat but miss chunky tomato sauce, you’ll appreciate the finely diced carrots in this one.
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Get Rainbow Fries with Grainy Mustard Aioli Recipe from Food Network
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This is a hearty soup made with ham, barley and shredded cabbage cooked in chicken broth.
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Get Radicchio Cups with Pork and Seasoned Rice Recipe from Food Network
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This is an easy recipe that is warm, hearty, healthy, and colorful. The tartness of the cranberries compliments the sweetness of the barbecue sauce and the mellow sweet potatoes. Homemade barbecue sauce is what I used, but your favorite barbecue sauce will work too.
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A frozen puff pastry helps turn some frozen vegetables and chicken into a delicious pot pie.
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Use your fall bounty of carrots and parsnips as well as a whole chicken to make a zesty homemade chicken noodle soup.
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Browned chicken breasts and carrots are simmered in broth, tossed with hot cooked egg noodles and grated Parmesan cheese for a weeknight meal that's ready in 20 minutes.
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No fussing with pie crusts in this recipe.  This easy and upscale pot pie features puff pastry shells, filled with a creamy chicken and vegetable mixture.
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Simple fried rice just like take-out is easy to prepare using cooked rice, carrots, peas, and a hint of soy sauce.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 30 minutes, plus 2 hours 30 minutes' marination. Tell us what you think of it at The New York Times - Dining - Food.