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A large batch of traditional Italian Wedding soup. This soup offers plenty of meat, carbohydrates and veggies. Perfect with Italian bread. For the pasta, I use acini di pepe, but you could use any small shape you desire, like shells or orzo.
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An easy pot of thick & hearty veggie goodness that tastes even better days 2, 3, 4 . . . when re-heating, try adding a squeeze of lemon to brighten and change...
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Just combine chicken breasts with rice, salsa, and a few other ingredients, and your slow-cooked dinner almost makes itself.
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Sauteed in butter, cabbage and onions are mixed with cream and chicken broth, then baked with egg noodles until bubbly for a warming and delicious comfort-food dish.
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Seasoned chicken is stewed with tomatoes and served over mixed vegetables. Goes well with rice.
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Chicken breasts are simmered in a rich tomato-mushroom sauce with paprika then served over hot egg noodles.
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An easy and quick soup to make on a cold day. Full of a great cheesy taste with big chunks of chicken and broccoli all over.
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This is the stuffing my mother-in-law makes every Thanksgiving, and this is how her mother always made it.
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This recipe is by Amanda Hesser and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Give your pot full of potoato-leek soup a Cajun stomp with Boudreaux's recipe for a flavorful bowl of the cold-weather favorite.
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A good soup for a weekend lunch, accompanied by tuna sandwiches and crisp radishes! Yogurt gives the soup a tart accent.