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A simple but richly-flavored chicken and vegetable soup inspired by Mexican recipes needs time to simmer, but the taste is worth it. It's great served with warm corn tortillas, Spanish rice, and refried beans.
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Get DiPasquale's Arancini Recipe from Food Network
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This is an intriguingly sweet winter squash soup, based on a recipe by Ghillie Basan from her wonderful book, “Classic Turkish Cooking.” The sweetness comes from the squash itself and the allspice and cinnamon, with the addition of only a teaspoon of honey or sugar The sour and spicy yogurt and chile garnish make a great flavor contrast
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This cheesy casserole has moist chunks of fish in a rich white sauce and is a great way to use up leftover mashed potatoes.
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The flavors of this soup will remind you of corn chowder, but the texture is much lighter. The soup is bright and fresh and can be made year-round since it tastes just as good with frozen corn as it does with fresh.
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A great way to use corn and, er, get rid of lima beans. The green onions (scallions) give it a vichysoisse like taste at much lower cost.
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Spaghetti, bacon, celery, onion, bell pepper, olives and tomatoes tossed with salad seasoning, Italian dressing and Parmesan and served cold.
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Get Sous Vide Escolar with Salsify Puree, Marble Potato, Heirloom Tomato and Fennel Recipe from Food Network
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Go balls to the wall for these buff chick meatballs.
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Get Black-Eye Pea Fritter Recipe from Food Network
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Get Turkey and Beef Meatloaf with Cranberry Glaze Recipe from Food Network