Search Results (10,608 found)
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Alternating layers of tortillas, chicken and a tangy green chile cream sauce (easily made with canned soups), and oozing with melted Cheddar cheese.
Alternating layers of tortillas, chicken and a tangy green chile cream sauce (easily made with canned soups), and oozing with melted Cheddar cheese.
Ingredients:
chicken, chicken stock, corn tortillas, chicken soup, cream of mushroom soup, milk, salsa, onion, cheddar cheese
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A meal-in-one casserole with chicken, rice, broccoli, cheese, onion, and creamy soups all baked into one dish. May be made ahead and frozen.
A meal-in-one casserole with chicken, rice, broccoli, cheese, onion, and creamy soups all baked into one dish. May be made ahead and frozen.
Ingredients:
water, rice, chicken, cream of mushroom soup, chicken soup, butter, milk, broccoli, white onion, processed cheese
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A filling chicken and noodle casserole with a rich sour cream-cracker crust.
A filling chicken and noodle casserole with a rich sour cream-cracker crust.
Ingredients:
chicken breast, onion, salt, egg noodles, chicken soup, cream of mushroom soup, crackers, butter, sour cream
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This is a delicious, very easy, quick but moderately expensive recipe. Everyone I've ever fixed it for absolutely loves it!
This is a delicious, very easy, quick but moderately expensive recipe. Everyone I've ever fixed it for absolutely loves it!
cooking.nytimes.com
Use large sea scallops, which are often labeled “u/10” or “u/12,” which stands for under 10 or 12 to a pound And try to get dry scallops as opposed to wet ones, which have been treated with chemicals to extend their shelf life and add moisture Dry scallops exude much less liquid when cooked and have better texture and flavor
Use large sea scallops, which are often labeled “u/10” or “u/12,” which stands for under 10 or 12 to a pound And try to get dry scallops as opposed to wet ones, which have been treated with chemicals to extend their shelf life and add moisture Dry scallops exude much less liquid when cooked and have better texture and flavor
cooking.nytimes.com
This recipe is by Sam Sifton and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Sam Sifton and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach A combination of sweet and savory spices – cinnamon, coriander and cumin – gives it a deep, earthy richness For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach A combination of sweet and savory spices – cinnamon, coriander and cumin – gives it a deep, earthy richness For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.
Ingredients:
olive oil, mixed mushrooms, shallots, tomato paste, thyme leaves, cumin, coriander, cinnamon, salt, black pepper, baby spinach
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Suzanne Hamlin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
armagnac, prunes, button mushrooms, porcini mushrooms, chestnuts, butter, celery, sugar, chicken stock, heavy cream, skim milk, nutmeg, truffle, parsley leaves
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This absolutely delicious soup was created to help use up the Adzuki beans, wild rice, and sweet potatoes in my pantry. I decided to use the sweet potato instead of regular potatoes, and was delightfully surprised by the wonderful flavor blend it created with the sweetness of the onions, garlic, and Adzuki beans. I also wanted to try escarole in a soup, and the result was fantastic. Adzuki beans are found in any health food or specialty store, and in many national grocery chains. They have a great nutty, slightly sweet taste, and are especially tasty added to chicken soups of any kind.
This absolutely delicious soup was created to help use up the Adzuki beans, wild rice, and sweet potatoes in my pantry. I decided to use the sweet potato instead of regular potatoes, and was delightfully surprised by the wonderful flavor blend it created with the sweetness of the onions, garlic, and Adzuki beans. I also wanted to try escarole in a soup, and the result was fantastic. Adzuki beans are found in any health food or specialty store, and in many national grocery chains. They have a great nutty, slightly sweet taste, and are especially tasty added to chicken soups of any kind.
Ingredients:
chicken broth, chicken thighs, adzuki beans, wild rice, onions, garlic, sage, thyme, rosemary, sweet potato, zucchini, yellow squash, escarole
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Vegetable potstickers and egg noodles are tossed with peanut sauce, water chestnuts, and baby corn.
Vegetable potstickers and egg noodles are tossed with peanut sauce, water chestnuts, and baby corn.
Ingredients:
egg noodles, vegetable, vegetable oil, water, water chestnuts, baby corn, carrot, mushrooms, peanut sauce, peanuts
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This dish is easy, tangy and terrific. The sweet and sour tastes come with a twist, using fruit preserves instead of the usual fare. Great served with rice.
This dish is easy, tangy and terrific. The sweet and sour tastes come with a twist, using fruit preserves instead of the usual fare. Great served with rice.
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Fruity and creamy, with a bite of onion for contrast--and made in a jiffy using salad dressing, onion soup mix, and apricot jam.
Fruity and creamy, with a bite of onion for contrast--and made in a jiffy using salad dressing, onion soup mix, and apricot jam.