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This gluten free Grilled Lemon Chicken recipe from Ina Garten's Barefoot Contessa cookbook is easy to make and amazingly delicious.
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Salmon fillets wrapped in individual foil packets are grilled in an Asian-inspired blend of teriyaki sauce, honey, fresh ginger, and sesame oil for a gourmet summer meal.
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An earthy, tangy lentil salad with parsley and lemon juice makes the perfect backdrop for seared fresh tuna steaks.
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Macaroni potato salad is a Hawaiian plate lunch favorite. Two scoops potato mac for me!
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Tiny meatballs made of ground beef, beaten egg, bread crumbs, and parmesan are combined with spinach, carrot, and pasta for this delicious Italian soup. No wedding required!
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Plenty of fresh, crunchy carrots, celery, cucumber, green pepper and onions are tossed with tomatoes, zesty Parmesan and cooked pasta and coated with your favorite Italian-style salad dressing. Chill and serve this bright and flavorful salad.
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Roasted carrots and cauliflower are pureed into a coconut-curry broth, creating a hearty and warming soup.
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You must already have frozen meatballs on hand for this recipe (no instructions are provided for preparing the meatballs). The meatballs are added to a herb and tomato base soup with carrots, celery, and elbow macaroni.
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This simple vegan cabbage soup is perfect for a detox diet. It's a tasty no-fuss recipe that takes 30 minutes to make in your Instant Pot®.
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A puree of carrots, celery, zucchini and onions is combined with a can of condensed cream of mushroom soup, chicken bouillon, sour cream and white wine.
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Get Yassa-Chicken Stew Recipe from Food Network
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Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. You can also add parsnips, rutabaga, or any similar vegetable; be creative!