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It's all in the title - broccoli, processed cheese and half-and-half go into this creamy soup.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This potato soup, spiked with the spicy addition of jalapeno pepper, is hearty enough to be served as a meal paired with crusty rolls.
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Get Halibut in Artichoke and Tomato Broth Recipe from Food Network
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This one-step soup of converted rice, vegetables and chicken breast meat is seasoned with lemon and herb seasoning. Allow 6 to 8 hours cooking time in a slow cooker.
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Bacon, onions, and potatoes are a classic combination utilized in this soup seasoned with caraway seed and marjoram.
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Fresh and pickled ginger make this beef stir-fry come to life.
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Sweet potatoes, white potatoes and a turnip are cooked in a mixture chicken broth and heavy cream seasoned with brown sugar and nutmeg in this pureed soup.
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This celery victor recipe is a classic salad made from chilled braised celery and a fresh tarragon vinaigrette.
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A traditional potato soup with instant potatoes added for extra body. Onions and bacon are saut ed together before the potatoes, chicken broth, and half and half are added.
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Warm, creamy, filling soup with russet potatoes, fresh leeks, and chopped ham.
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Chicken breasts marinated in lemon juice, then coated in seasoned flour and fried, and finally baked in chicken broth with brown sugar, fresh parsley and lemon slices. This is the best lemon chicken you will ever taste! It is very good for making for a family dinner.