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This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling.
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Fresh early-summer veggies are tossed with a lightly tangy dressing, creamy white beans, and a bunch of fresh herbs to make a perfectly portable salad.
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In Ukrainian kitchens, cabbage leaves are often used as cases for soft fillings. These rolls are a little different, because the leaves are filled with a meat stuffing and not primarily a cereal mixture. This makes them 'holiday' fare. For a different flavor, use tomato juice instead of chicken broth.
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Get Spinach Pie Recipe from Food Network
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Get Captain Parker's Chowder Recipe from Food Network
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This a treat for nursing mothers to help promote healthy lactation. It is pretty simple to make and very delicious to eat.
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An easy vegan recipe for Indian chickpea curry with spinach. You will need onion, ginger, tomatoes, cilantro, cumin, coriander, and paprika.
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Get Stewed Chickpeas and Calamari Recipe from Food Network
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This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this classic pork barbecue dish, Korean red chile paste is the star.
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Get Sourdough French Toast with Orange Bourbon Butter and Spiced Pecans Recipe from Food Network