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These are simple dumplings made with flour, baking powder, milk and shortening which are rolled out and cut into shapes and cooked in broth.
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The salad has cabbage and broccoli and crunchy ramen doodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.
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This fresh pumpkin soup seems straightforward since it's made with the standards-- fresh sugar pumpkin, onions, curry powder, garlic, light cream, and chicken stock--but there's also a tasty, surprise ingredient: peanut butter!
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This is a pureed vegetable soup made with half-and-half, chicken boullion granules and soy sauce. Serve with blanched broccoli florets and chopped parsley or carrot curls.
www.delish.com
These crunchy little croutons are a perfect addition to any bowl of soup or stock!
cooking.nytimes.com
There was a little farm near where we lived, in Alsace, in a small town by the name of Thann, where we got our pumpkins My mother would make soup just this way; she served it in the pumpkin, too We kids looked forward to it every year
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This braised short rib recipe uses kimchi to heighten the flavors and add texture.
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A country Jewish recipe to be served at Passover.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Buttermilk Biscuits with Sausage Gravy Recipe from Food Network
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