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Cauliflower, potatoes and carrots are cooked with garlic in chicken broth, pureed, then combined with milk, spices and a bit of sherry in this basic cream of cauliflower soup.
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This hearty, creamy soup joins spinach ravioli and squash in a wonderful, warming pureed blend highlighted by the elegant flavor of leeks.
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Get Shrimp al Ajillo Recipe from Food Network
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This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The fish and noodles here have just enough broth to swim in, but not so much that you'd call this a soup. The recipe is inspired by Japanese soba-noodle dishes, so if buckwheat soba noodles are available in your area, use them instead.
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Cruciferous broccoli stands up well to the intensely flavored cheese sauce in this pasta dish.
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Get Salisbury Steaks with French Onion Gravy Recipe from Food Network
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Get Artichokes with Sausage and Tomato Recipe from Food Network
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Get Turkey-Vegetable Parmesan Recipe from Food Network
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Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. You can also add parsnips, rutabaga, or any similar vegetable; be creative!
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Tradition-minded Greek cooks stuff all sorts of vegetables, like eggplant, zucchini, peppers, and onions. For the recipe here, look for tomatoes that aren't overly ripe, or they will fall apart while baking.