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To save time, you can buy rotisserie chicken (about three pounds) for this recipe. Remove the skin before shredding the meat; you should have about six cups.
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Get Quick and Spicy Tomato Soup Recipe from Food Network
www.allrecipes.com
A little different twist on an old favorite...cheese makes the difference! Substitute half and half cream for a richer chowder.
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Pureed black beans and tomatoes are combined with vegetable broth to make a nice thick base for this soup, which hosts celery, carrots, onion and corn.
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Penne pasta and fresh vegetables are tossed with Catalina and Italian-style dressings.
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This is a wonderful way to prepare root vegetables. This savory combination of potatoes, rutabagas, carrots, parsnips and sweet potatoes keeps people going back for seconds!
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Stewing meat is browned and braised in red wine with carrots, garlic, onions, and herbs. Mushrooms and more onions are added for the last half hour of cooking.
www.chowhound.com
This shaved carrot salad is easy to make but looks and tastes amazing. The dish takes flavor inspiration from the Middle East and Morocco!
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Here's a quicker way to make the classic comfort food dish chicken potpie. Instead of making a pastry, use breadcrumbs to top the creamy chicken and vegetable mixture, bake, and voilà.
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This hot sauce recipe blends carrots, roasted red peppers, and two kinds of paprika into a smoky, spicy sauce.
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Get Buffalo-Style Salmon Recipe from Food Network