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A smooth and flavorful pureed vegetable soup with watercress and habanero peppers. Served with crusty French bread and a drizzle of good extra virgin olive oil and vinegar for the perfect finishing touch.
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This recipe makes a unique holiday dressing, with wild rice and chopped apple mixed in with the bread, celery, sage, and onion.
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Cannellini beans and a plethora of vegetables - bell peppers, carrots, celery, potatoes, peas, and spinach - make this healthy soup hearty and satisfying.
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Here's a homey pasta dish with chicken and vegetables enveloped in a creamy Parmesan sauce.
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Get Avocado Gazpacho with Spiced Croutons Recipe from Food Network
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Get Funeral Potatoes Recipe from Food Network
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This Cajun-inspired dish practically makes itself. Just dump the ingredients in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served.
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A good cook needs an assortment of chicken dishes to fall back on Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor
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Cooked chicken and rice get a makeover in this easy casserole made with broccoli, water chestnuts, mushrooms, and Cheddar cheese. This freezes wonderfully, too!
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Even if the sun-dried tomatoes are dry-packed, theres no need to soak them before adding them to the risotto; the simmering broth will reconstitute them as the rice cooks. The pesto, along with the tomatoes, makes this an especially flavorful dish.
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This recipe is by Bryan Miller and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a pureed soup with onions, potatoes and zucchini cooked in chicken broth, seasoned with thyme, rosemary and basil. Thicken with potato flakes and served garnished with fresh dill weed.