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Here is a rich and hearty tomato sauce which does not need sugar or butter to cut the acidity from the tomato. Olive oil is optional for those watching their waistlines.
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Get Santa Barbara Clam Chowder Recipe from Food Network
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This wild mushroom and beef stir-fry recipe uses leeks, flank steak, and a variety of wild mushrooms.
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Dijon mustard, cider vinegar, and celery salt add flavor to a tangy dill dressing that coats chunks of red potatoes and hard-boiled eggs.
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Here's how to make a classic egg salad sandwich! All you need are chopped hard boiled eggs, green onion, celery, mayonnaise and a dash of curry powder. Serve on toasted bread for lunch.
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Buttermilk and mayonnaise flavor this terrific salad that whips together chunks of chicken, dried tart cherries, pecans and celery.
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Get Pappardelle with Wild Boar Ragu Recipe from Food Network
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After the big T-day feast, this classic turkey soup makes fine use of a turkey carcass with added vegetables such as carrots, celery, onions, peas, white rice, and even leftover stuffing.
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Carrots, onion, celery and broccoli cooked in chicken broth are pureed with milk in this straight forward creamy vegetable soup.
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Squash, potatoes, carrots, celery, and onion cook up quickly into a thick, velvety soup that's ready in about an hour.
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This version of a traditional family favorite calls for beef tenderloin, and includes porcini mushrooms, carrots, celery, and potatoes. Packaged puff pastry makes the topping.
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A creamy turkey casserole using cream of mushroom soup is a great way to use leftover turkey for weeknight dinner.