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This thick soup is bursting with the flavors of bacon and sauteed apple. Top with mozzarella cheese, and serve with Italian or French bread.
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Potatoes and carrots simmer in chicken stock with thyme and herbes de Provence before being pureed and garnished with cream and parsley for a tasty soup.
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This is a favorite dish in my foodie family.
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Savory pumpkin soup is flavored with onions, leek, and a hint of curry powder.
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Because its baked, this pasta takes a bit longer from kitchen to table than other dishes in this book. Youll find the preparation time, though, is just as short as that of any other recipe here.
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Instead of bread crumbs, chef Stephanie Sokolove uses crushed pretzels to bind and crust her chunky crab cakes.
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At Haven's Kitchen, this tender braised leg of lamb might be served at a private dinner party. Chef David Mawhinny then sandwiches any extra meat and meat juices with pickled vegetables and focaccia for lunch.
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This slow cooker recipe is for beef and onion seasoned with paprika in a tomato and sour cream sauce.
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White wine, heavy cream, and chicken or fish stock make the broth for this lovely bisque. You will need an eight quart stockpot for this recipe.
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Potatoes and peas are cooked in a tomato sauce with Indian seasonings.
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Basmati rice is simmered with coconut milk, spices, raisins, and cashews to make a colorful, fragrant Indian-style rice.
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A light broth loaded with chunky Great Northern beans and topped with a sprinkling of bacon, this soup was inspired by the caldo gallego (a Spanish white-bean soup) Jose Garces serves at Amada.