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A whole chicken is stewed and then the meat is simmered with celery, onions, beef bouillon and chicken noodle soup mix in this soup seasoned with thyme, poultry seasoning, pepper and basil.
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This recipe is by Alex Witchel and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Take your favorite frozen dumplings to the next level by simmering them in this ultra-satisfying wonton soup with snow peas, miso, and tofu.
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Get Plantain Soup Recipe from Food Network
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These Italian meatballs use a standard mix of ground beef and ground pork, with added flavor from parsley, garlic, and dried herbs. Bake up a batch, mix them with your favorite spaghetti dish, and dinner is served!
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Meatballs in tomato sauce with melted cheese on a lightly toasted baguette.
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This cheesy blend of catfish and vegetables is a thick, creamy crowd pleaser.
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Curry powder and crushed red pepper add a dose of spice to this thick garbanzo bean, potato, cauliflower, and squash stew.
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Jambalaya doesn't get any easier than this Instant Pot(R) version, full of andouille sausage, shrimp, chicken, and plenty of vegetables.
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This recipe uses the same technique used to make duck confit.
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For this recipe, use a crisp, fiber-packed apple like Lady Apple, Cortland, or Gala. The roasted sweet potatoes are loaded with beta-carotene.