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This recipe is by Jane Sigal and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This slow-simmered chicken soup is full of flavor - and delicious herbed matzo balls. If you make it in a pressure cooker, the long simmering time is reduced to just 45 minutes.
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A whole chicken is stewed with smoked sausage, then combined with bell pepper, rice and tomatoes and flavored with chili powder, pepper sauce, cayenne and Worcestershire in this thick Cajun soup.
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Get Pork Ragout with Pappardelle Pasta Recipe from Food Network
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Get Chicken Soup with Matzo Balls Recipe from Food Network
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Get Shepherd's Pie 2 Recipe from Food Network
cooking.nytimes.com
Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird P Allen Smith, the Southern cooking and lifestyle expert from whom this recipe is adapted, suggests a day in a brine sweetened with apple cider and then roasting the bird on a bed of rosemary
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This recipe is by Melissa Clark and takes About 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Scalloped Potatoes With Tomatoes and Bell Peppers Recipe from Food Network
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Get Shrimp Gumbo Recipe from Food Network