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Get Grilled Polenta and Veggies Recipe from Food Network
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Get Chicken Caldo Verde Recipe from Food Network
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A classic, simple beef stew recipe made with potatoes and carrots that my grandmother developed and that is now being enjoyed by a fourth generation in my family. Delicious with salad and a crusty bread.
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Here, standard weeknight chicken breasts are transformed into a dish that's fragrant and spicy It's very easy to prepare: just make a quick stew of butter, onions, celery, garlic, apple, tomatoes and curry powder Blend that together in a food processor until it forms a thick sauce, then combine with chicken breasts that have been lightly browned
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Carrots, celery, and barley add heartiness to this tomato-based hamburger soup that's easy to make in the Instant Pot(R).
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Get Veracruz-Style Tilapia ("Pescado A La Veracruzana") Recipe from Food Network
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This recipe is by Robert Farrar Capon and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A ham bone left over from a previous meal gets a second chance when simmered with lentils and vegetables to make a hearty soup in less than an hour.
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Craig Claiborne, who brought this amazing cream of mussels soup to The Times in the 1960s and refined it over the years with his longtime kitchen collaborator Pierre Franey, once called it "the most elegant and delicious soup ever created." It is also one of the easiest to make Use wine to steam open some mussels beneath a blanket of aromatics and use the resulting stock as a base for cream Add the mussels and perhaps a grind of pepper
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This recipe was created after preparing soup from several different recipes. I couldn't find the receipe that contained everything that I wanted, so I made my...
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Get Foolproof Mexican Rice ("Arroz Mexicano") Recipe from Food Network
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Get Sausage, Beans and Broccoli Rabe Soup Recipe from Food Network