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Cream of mushroom and chicken soups form the base for this soup with sauerkraut and polish sausage seasoned with dill.
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Chicken and dumplings for the purist. This recipe begins with a creamy chicken soup made with carrots, celery and onion. Dumplings made with heavy cream are braised atop the soup just prior to serving.
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When I lived in France, in the ‘80s and early ‘90s, I hardly ever ate avocados Those sold in the markets were smooth, thin-skinned varieties grown mostly in Israel They were watery, not as creamy or nutty-tasting as Haas avocados, the dark, pebbly-skinned variety that we get in California
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This chicken-fried chicken sandwich recipe has chicken breast dipped in buttermilk, floured, fried until crispy, and topped with homemade pickled peppers.
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Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.
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Risotto is always a great starch to go with any main course or can be served by itself as an entrée.
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This white chili with chicken, green chile peppers, and corn is made in the slow cooker.
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This corn chowder with chicken comes with some bite, thanks to jalapeno pepper and a touch of cayenne.
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Chicken and vegetables are simmered in a flavorful red wine sauce in this simple and easy coq au vin recipe.
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This recipe is by William Grimes and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.