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Get Tofu Purses Recipe from Food Network
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This recipe is by David Tanis and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This easy beef stew recipe is a classic slow-cooked dish with chuck roast, carrots, celery, and potatoes simmered in a rich red-wine sauce.
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Miso, chard, and buckwheat noodles stand in for bouillon, peas, and pasta in this twist on classic chicken noodle soup. Leeks and scallions add cancer-fighting phytochemicals to the magnesium- and folate-rich brew.
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Kohlrabi, apples, and carrots are shredded and tossed in a creamy vegan dressing creating 'kohl' slaw. Serve in a wrap with stir-fried tempeh for a yummy lunch.
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Cooked potatoes, onions and carrots are pureed with milk in this soul warming soup seasoned with thyme, bay leaf and parsley.
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Snack bites of shredded carrots, old-fashioned oats, cinnamon, dates, and nuts are rolled in coconut flakes and chilled for a great mid-day boost.
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Get Kale Juice Recipe from Food Network
Ingredients: kale, carrots, apples, lemon
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An old family recipe uses challah bread, onion, carrots, celery, and eggs to make a stuffing for chicken or turkey.
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Get Chicken Soup with Wild Rice and Hominy Recipe from Food Network
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Home cooked comfort food of potatoes, carrots, smoked sausage, and cabbage, all simmered in beer. It's a one-pot meal that past generations always enjoyed.
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Instead of cooking your corned beef on the stovetop, try it in the oven! Plan on 1 hour of roasting time per pound of beef.