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This is a traditional Mexican beef and vegetable soup seasoned with cumin, cilantro and lime.
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King crab and shrimp are boiled with sausage, corn, and seafood seasoning in this quick and easy shrimp boil recipe.
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This wonderful veggie salad has broccoli, cauliflower, peas, carrots, and black olives.
cooking.nytimes.com
This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This refreshing and simple pasta salad has marinated artichoke hearts, tomatoes, olives, onion, and carrots tossed with dry-type stuffed tortellini (the kind in the pasta aisle) in vinaigrette dressing.
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It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight.
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This tomato sauce is slowly simmered with garlic, carrots, red bell peppers, celery, onion, parsley and oregano. If you have the time, simmer it on medium-low for 3 hours.
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Since most meat soups take several hours to cook, I put together this recipe which is so simple and quick to make. Now I always make sure I have the ingredients...
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Tasty, fast, and easy describe this pot pie made with cooked turkey meat, canned corn, carrots, and potatoes, and an easy topping made of baking mix.
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Chicken and rice are simmered in a tarragon-infused broth creating a warm and comforting soup perfect for cold evenings.
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Hamusta soup, a popular Middle Eastern vegetable soup, gets a hit of tanginess from lemon juice added to the broth.
cooking.nytimes.com
This recipe is by William L. Hamilton and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.