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Traditional dirty rice is so called because of the dark color of chicken livers or giblets. In our version, ground pork acts as the "dirtier".
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Get Spicy Coconut Shrimp Recipe from Food Network
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This classic recipe calls for about half the ingredients as the original, served in Mark Sullivan's San Francisco restaurant, Spruce. To make it at home, streamline the ingredient list to lower the cost.
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This delicate and brothy clam chowder soaks into the toast — an elegant and light-handed way of adding tender — rather than floury, thick and pasty — body to the soup Removing each clam as soon as it pops open during the steaming is a small effort with enormous yield: there's not one bite of pencil-eraser toughness throughout!
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A lemon-mint yogurt brings refreshing flavor to Chef John's red lentil soup that's so satisfying, it doesn't need meat.
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Get Chicken Pot Pie Soup Recipe from Food Network
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This satisfying dish fuses the classic Latin combination of rice and beans with the sausages and bread-crumb topping of cassoulet, the much-loved French casserole.
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This is a very zesty and hearty chili recipe loaded with vegetables. Garnish with sour cream and cheese, if desired, and serve with herb toast.
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This cheesy green bean and tuna casserole makes a full meal with plenty of vegetables, and red pepper flakes add a kick of spice.
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This is an excellent dish that my mother makes. It has lots of vegetables in a thick Creole sauce. If you wish, you may also put sliced cheddar cheese on top before baking.
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Get Tomato-Peanut Soup Recipe from Food Network
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Get Danish Ham - Viking Style Recipe from Food Network