Search Results (3,575 found)
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Molly O'Neill and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.
This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.
Ingredients:
green lentils, onion, celery, cabbage, tomatoes, chicken broth, carrots, garlic, salt, black pepper, sugar, basil, thyme, curry powder
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Chicken soup is the original cold medicine, and this version with homemade noodles in broth with onion and garlic lives up to it 's reputation as a cure-all.
Chicken soup is the original cold medicine, and this version with homemade noodles in broth with onion and garlic lives up to it 's reputation as a cure-all.
Ingredients:
eggs, milk, salt, flour, chicken broth, celery, onion, baby carrots, garlic, chicken meat, corn kernels, chicken bouillon
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This is a hearty potato soup that tastes like a creamy baked potato. I invented it to please a picky vegetarian daughter who pronounced it 'delicious'. Garnish with chives, shredded cheese or dried dill. Serve with a bread (flour tortillas, pita bread, sourdough or cornbread) and a salad or fruit.
This is a hearty potato soup that tastes like a creamy baked potato. I invented it to please a picky vegetarian daughter who pronounced it 'delicious'. Garnish with chives, shredded cheese or dried dill. Serve with a bread (flour tortillas, pita bread, sourdough or cornbread) and a salad or fruit.
Ingredients:
potatoes, water, evaporated milk, heavy cream, sour cream, butter, onion salt, garlic powder
cooking.nytimes.com
Though canned tomatoes are not exactly heirloom, they often are older varieties bred for flavor, not for sturdiness in shipping Roasting them intensifies their flavor and adds a layer of complexity Stop cooking them in the oven when the edges of the tomatoes begin to blacken.
Though canned tomatoes are not exactly heirloom, they often are older varieties bred for flavor, not for sturdiness in shipping Roasting them intensifies their flavor and adds a layer of complexity Stop cooking them in the oven when the edges of the tomatoes begin to blacken.
cooking.nytimes.com
Many versions of cold cherry soup originated in Hungary and Poland, where cooks would use sour cherries and a lot of sugar Traditional cherry soups also are made with sour cream and heavy cream, and sometimes they are thickened with flour I like this lighter version, which is made with drained yogurt instead of cream.
Many versions of cold cherry soup originated in Hungary and Poland, where cooks would use sour cherries and a lot of sugar Traditional cherry soups also are made with sour cream and heavy cream, and sometimes they are thickened with flour I like this lighter version, which is made with drained yogurt instead of cream.
www.allrecipes.com
This French onion soup is made with sweet caramelized onions, rich cheese, and an American twist that makes this classic an easy and delicious recipe for a rainy day.
This French onion soup is made with sweet caramelized onions, rich cheese, and an American twist that makes this classic an easy and delicious recipe for a rainy day.
Ingredients:
butter, yellow onions, dry sherry, sherry vinegar, chicken broth, beef broth, thyme, french bread, cheddar cheese, monterey jack
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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.
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.
Ingredients:
water, chicken bouillon, ham bone, lentils, celery, carrots, green bell pepper, onion, marjoram, bay leaf
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Cheddar cheese, green onions and crumbled bacon are added with pre-baked potatoes to a roux-thickened milk base in this soup which is finished with sour cream.
Cheddar cheese, green onions and crumbled bacon are added with pre-baked potatoes to a roux-thickened milk base in this soup which is finished with sour cream.
Ingredients:
potatoes, butter, flour, milk, green onions, salt, black pepper, bacon, cheddar cheese, sour cream
www.allrecipes.com
Diced vegetables are simmered in beef broth flavored with soy sauce, Worcestershire and paprika.
Diced vegetables are simmered in beef broth flavored with soy sauce, Worcestershire and paprika.
Ingredients:
butter, onion, carrots, celery, tomatoes, salt, black pepper, parsley, soy sauce, worcestershire sauce, paprika, beef broth