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A true Buffalo chicken wing soup done with a slow cooker contains all the flavor of the original wings in a hearty soup.
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Chicken soup is one of the most painless and pleasing recipes a home cook can master This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for A whole bird provides the right combination of fat, salt and flavor
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A salad made with elbow macaroni and kidney beans has a red wine vinegar and light mayonnaise dressing. It is perfect for picnics!
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Get Louisiana Red Beans and Rice Recipe from Food Network
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Oven browned beef is simmered with red wine, beef broth, and seasonings. Roasted vegetables are added for the last 20 minutes of cooking.
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Get 'Liquid Gold' Chicken Broth Recipe from Food Network
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Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
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Use low-fat mayonnaise and ditch some of the yolks to cut the calories in this egg salad recipe.
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Jambalaya doesn't get any easier than this Instant Pot(R) version, full of andouille sausage, shrimp, chicken, and plenty of vegetables.
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Don't toss those beef bones - just freeze them. When you have 2 pounds, make beef broth using your Instant Pot® with minimal preparation.
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This recipe is by Merrill Stubbs and takes 2 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pacific Cod and Clam Cacciucco Recipe from Food Network