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Pressure cooker is king! This beef stew was made for us when we were just infants. Beef, carrots and potatoes taste like they simmered all day, but this is ready in about half an hour. To this day it reminds me of home.
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Get Mr. E's Chicken Soup Recipe from Food Network
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Simmer potatoes, leeks, carrots, and celery in a mixture of vegetable and chicken broth and blend until smooth for a deliciously creamy soup.
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Cool mixed greens topped with hot grilled chicken, carrots, and shiitake mushrooms make a great light meal. You can also let the grilled vegetables and chicken cool and serve them at room temperature.
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Eat your veggies in this delicious layered casserole featuring tender broccoli and carrots, cream of mushroom soup and three kinds of cheese. A bit of rosemary enhances the garden-fresh taste of the vegetables and paprika gives color to the crust.
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This coconut cream chicken noodle soup with sriracha and lots of veggies is very quick to prepare when made in the Instant Pot®.
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This soy sauce-based beef stew is a traditional Korean dish that's perfect for serving on cold days.
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I know that it’s like 80 degrees out there, and braising beef for hours on end makes more sense in the winter than it does in the summer…but I wanted them, and...
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This soup is so rich and satisfying (and surprisingly low in fat); it will feed your addiction to the chicken and wild rice soup served at your favorite fancy Italian sandwich shop.
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Quinoa is tossed with toasted almonds, dried cranberries, bell peppers, curry powder, and fresh cilantro in this tasty salad.
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Three types of rice are cooked with white cooking wine, broth, mushrooms, carrots and thyme to yield a truly delicious side dish.
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Asparagus, sugar snap peas, beans, and other vegetables are cooked until just crisp-tender, then tossed in homemade honey-Dijon dressing.