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Bite-sized pieces of chicken breast are simmered in chicken stock with carrots, celery, and white rice.
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This is a simple recipe for a satisfying spicy chicken soup. Green chilies, onion and garlic make this a good soup for people with a cold.
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If you like greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice.
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This Middle Eastern rice pilaf with pomegranate seeds, allspice, pistachios, and saffron tastes great with grilled fish or meat, like lamb.
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Fresh shiitake mushrooms, sauteed in garlic and onion, is simmered in a reduction of wine, stock and cream, then tossed with delicate strands of angel hair pasta and served with a dusting of Parmesan and parsley.
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Tender, cheese-filled tortellini turns this hearty bean and vegetable soup into a family favorite.
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French lentils (also called puy lentils) have a wonderful earthy flavor and are worth seeking out to make this recipe. They're tossed with snipped fresh herbs, a sherry vinaigrette, grape tomatoes, and crumbled goat cheese.
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Get Rabbit Stroganoff Recipe from Food Network
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Get Green Bean Casserole Recipe from Food Network
cooking.nytimes.com
This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.
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Get Matzo Ball Soup Recipe from Food Network
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Get Pork and Green Pepper Stew Recipe from Food Network