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Fresh rosemary, thyme and sage blend with garlic, olive oil and balsamic vinegar for an herby marinade.
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This absolutely delicious soup was created to help use up the Adzuki beans, wild rice, and sweet potatoes in my pantry. I decided to use the sweet potato instead of regular potatoes, and was delightfully surprised by the wonderful flavor blend it created with the sweetness of the onions, garlic, and Adzuki beans. I also wanted to try escarole in a soup, and the result was fantastic. Adzuki beans are found in any health food or specialty store, and in many national grocery chains. They have a great nutty, slightly sweet taste, and are especially tasty added to chicken soups of any kind.
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This slow cooker stew features chicken breast, potatoes, carrot, and onion in a tomato sauce.
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This recipe is by Linda Wells and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get J J's Smoked Gouda Vegetable Soup Recipe from Food Network
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Chicken breasts are simmered in a creamy pink sauce with sun-dried tomatoes and roasted red peppers, then served on green spinach fettuccine for a colorful and delicious main dish.
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Slow-cooked chicken with a zesty orange juice, spice, and habanero jerk marinade.
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Whether you use his spicy, smoky, and sweet peach filling or not, Chef John's technique of stuffing pork chops produces delicious, tender results every time.
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Get Cheesy Baked Farro Recipe from Food Network
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This hot and sour soup is packed with shrimp, and flavored with roasted Thai chiles and chile paste.
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This creamy, dreamy, bacon-y mac kicks Kraft to the curb.