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It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight.
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This hearty, spicy sausage soup recipe makes enough to enjoy some now and freeze the rest for lunches or dinners later in the week.
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This recipe is by William Grimes and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A little extra attention to the rice results in a particularly well-flavored enchilada with chicken, Monterey jack cheese and corn.
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Stuffing mix is transformed into a remarkable holiday delight with the addition of a pork sausage and apple mixture.
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Who said stuffing has to be typical? This delectable recipe is kicked up with flavorful chorizo sausage and mild green chilies...it's unexpected and really tasty!
cooking.nytimes.com
This risotto is fairly simple; it includes shallots, garlic (which is optional) and a generous mix of fresh marjoram, chives and parsley It has so much depth of flavor that it’s rich and satisfying even without the Parmesan stirred in at the end, which makes this a perfect main dish or side for vegans as well as omnivores.
cooking.nytimes.com
This recipe is by Sarah Belk and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Leek Potato Soup Recipe from Food Network
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Get Simple Chicken Soup Recipe from Food Network
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Get Adobo-Rubbed Chicken Recipe from Food Network
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Get Sauteed Chicken Breast with Whole Grain Mustard and Sage Recipe from Food Network