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Fresh tomatoes slowly cook with onion, green pepper, garlic, and red wine in this rich, flavorful sauce.
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Roasted red pepper accents this potato soup with a chicken stock base.
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This Moroccan-inspired acorn squash is stuffed with vegetables, garbanzos, raisins, and couscous. For vegetarians, substitute vegetable broth for the chicken broth.
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This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that my mom always made while I was growing up and has now been handed down to my children. Enjoy!
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Tender cooked broccoli floret, crawfish and cheddar cheese are gently stirred into this creole seasoned soup made with condensed cream of mushroom and celery soups.
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This is a traditional minestrone complete with leeks and zucchini in a tomato soup base with cannellini beans and pasta. Serve with grated Parmesan cheese.
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This soup uses vegetable stock for the base and then goes on beautifully from there. Fresh corn, zucchini and cabbage join potatoes, carrots and celery. And lots of beans. This thick, thick soup cooks for only half an hour and is perfect. Thick broth, te
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In this salad, tender haricots verts get tossed with crunchy strips of carrot, red pepper, and parsnip.
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Green beans, peas, corn, pimento, and other veggies marinate overnight in a tangy vinaigrette dressing.
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Get Macaroni Salad Recipe from Food Network
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Get Smoked Whitefish and Crayfish Salad Recipe from Food Network
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Get Citrus-Thyme Vinaigrette Recipe from Food Network