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Get Slow-Cooker Chicken and Dumplings Recipe from Food Network
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These open-faced tostadas will make you forget all about Taco Tuesday.
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Get Peas and Carrot Succotash Salad Recipe from Food Network
cooking.nytimes.com
Living in France, I was always impressed by the bags of mixed vegetables, called soupe, sold in farmers’ markets and supermarkets alike The bags usually included an onion, carrots and celery, a leek, a turnip or two and a bouquet garni consisting of a bay leaf, a sprig of thyme and another of parsley I’ve added root vegetables to this ginger-scented soup, which is inspired by the many simple suppers I enjoyed in the homes of French friends.
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The family or your company will be impressed when you bring a magnificent roast chicken with potatoes, carrots, and celery to the dinner table.
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This recipe for hearty mushroom and barley soup has been handed down through generations.
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This hearty lamb and butternut squash stew is the ultimate comfort food on a cold winter's night.
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In this minestrone recipe all of the vegetables and red kidney beans are pureed smooth, and the pasta is added during the last few minutes of cooking. Serve with freshly grated Romano cheese. Completely vegetarian.
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This layered jar salad combines the pop of Buffalo sauce with cool creamy ranch, blue cheese crumbles, and the crunch of the celery and carrot. It's wing night in a salad.
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Meatballs flavored with cilantro simmer in a gently-seasoned broth with potatoes and carrots. This soup is soothing on a cold, rainy day.
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This recipe is by Eric Asimov and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lots and lots of veggies go into this casserole. But they 're not alone. Cheddar cheese, walnuts, butter and garlic find their way as well. It bakes in half an hour and serves eight.