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Fried uncooked rice adds a nutty crunch to this chicken and shrimp soup with bamboo shoots and water chestnuts.
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Using a pressure cooker to make this flavorful chicken soup speeds time cooking the pearl barley; a process that normally takes 1-2 hours can happen in 9 minutes. If you don't have a pressure cooker, use a heavy stockpot for stovetop cooking, add more stock, as some will cook away, and allow more cooking time.
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Top orzo with pan-fried chicken, olives, and sun-dried tomato vinaigrette for a warmed version of Greek salad. Top with feta cheese to complete the meal.
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Chinese wheat noodles are double cooked, first in water until al dente and then mounded in a frying pan until crisp and brown. Then its smothered with a delicious sauce made from rice wine, soy sauce and wilted spinach. Next comes asparagus simmered in garlic and ginger.
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A rich pesto sauce dresses this pasta salad filled with blanched broccoli, carrots, olives, and red bell pepper.
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Greek quinoa salad made with feta cheese, Kalamata olives, tomatoes, and pine nuts is a filling, Mediterranean-inspired salad perfect for lunch or dinner.
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Shrimp and thin rice noodles join spinach in this tasty, Vietnamese-inspired soup.
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Ground turkey makes a tasty rolled meatloaf with Italian flavors and a surprise filling of cheese and spinach.
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Get Roasted Stuffed Pork Loin with Sweet Potato Puree, Radicchio, and a Molasses Gastrique Recipe from Food Network
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Small shaped pasta, beans and a can of minestrone soup are added to pork sausage which has been browned with onions, onion powder and garlic to create this thick soup.
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Homemade crackers loaded with veggies are a paleo-friendly treat thanks to almond meal, coconut flour, and flax seed meal as the base.
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Creamy shrimp and potato soup with red bell peppers and fresh spinach is perfect for company and for regular weeknight dinners.