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cooking.nytimes.com
So-called deviled foods have one element in common: heat Not necessarily the jalapeno type of heat, but some ingredient that gives them a slight warmth Applying this technique to chicken legs yields delightful results
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A creamy spinach soup with just a hint of curry. I absolutely LOVE this soup and make it all the time. I've adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. Serve topped with croutons.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a stroganoff recipe using ground beef. Stirring cream cheese and sour cream through the dish just before serving will give a delightfully creamy texture to the final product.
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This versatile spicy tomato cooler is a tasty way to start the day or an evening cocktail with the addition of vodka.
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Everyone will enjoy this salad featuring wild rice, cooked chicken, and crunchy cashews along with plump juicy red grapes. Besides wild rice, the real star of this salad is the dressing that uses curry powder to provide a delicious and unique flavor.
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Pantry ingredients come to the rescue when you want to fix a quick meal of sloppy joes that the kids will love. Serve the thick, smoky filling on buns.
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This vegan and gluten-free mushroom and coconut milk soup is quick and easy to make for a tasty weeknight meal. Pack the leftovers for lunch!
www.delish.com
Come home to this savory soup, made in the slow cooker with tender chicken, white beans, sweet corn and salsa.
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Get Succotash Recipe from Food Network
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Throw a beef chuck roast—which has a strong beefy flavor and needs time to tenderize—an onion, and some spices in the slow-cooker before you head out for work—and come home to a Tex-Mex masterpiece.
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Wild rice is incorporated into a homemade cream of chicken soup with chopped onions, carrots, celery, and a hint of rosemary.