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For my wedding shower everyone brought a few recipes and this is one of my favorites. It is refreshing and pretty. This salad also travels well, just save the dressing and use it just before serving.
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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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Red potatoes cooked with bacon, onions and celery.
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Sauvignon Blanc is a perfect match for this licorice-scented soup.
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This festive rice pilaf cooked with Champagne and studded with dried fruits and sun-dried tomatoes is a Christmas side dish from Brazil.
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The creaminess comes from fat-free sour cream mashed with potatoes.
cooking.nytimes.com
Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean bunk to sleep.
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Made with ground pork sausage and beef, veggies and mushrooms. Not your old-fashioned meatloaf - meatloaf with a twist!
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Just a good old fashioned, down home potato salad recipe that brings back memories of picnics in the park and family gatherings. Wonderful as it is or make it your own by adding additional ingredients of your choice.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This savory salad is a complete, filling meal that you can prep the night before and pull together quickly.
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Creamed corn and crab meat intermingle with white wine, small bits of bacon, and cubes of potatoes in this soup. Try the chicken curry variation for a more piquant experience.