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This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chunks of potatoes are nestled in a thick four-cheese blend and flavored with steak seasoning in this quick soup.
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This recipe is from my grandma and I have loved it ever since I was a child. I could eat it EVERY day. The homemade noodles are simple, and you can use frozen chicken breast if you don't have time to use a whole chicken.
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Get French Onion Soup Fondue Recipe from Food Network
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Cabbage, carrots, celery, sweet onion, and just the right amount of ketchup (yes, ketchup) make this lovely vegetable soup. Best if cooked one day ahead, refrigerated overnight and heated just before serving.
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Ground beef is browned, then simmered with diced tomatoes, potatoes and mixed vegetables in this easy soup.
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Simmer zucchini, Italian sausage, and canned tomatoes in a slow cooker for a hearty, weeknight meal.
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Frozen hash brown potatoes are used instead of fresh potatoes to speed up preparation of this rich and creamy soup topped with crispy bacon.
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This spicy split pea soup is a great addition to any Indian-themed meal. It pairs well with samosas and naan bread.
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Get Chicken and Pasta Soup Recipe from Food Network
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Get Sausage and Clam Soup Recipe from Food Network
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Cooked pasta and chopped spinach are combined in this tomato and chicken broth based soup seasoned with a dash of nutmeg.