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Canadian-style yellow split pea soup is a great way to use up a ham bone--or smoked pork hocks.
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It's easy to use your food processor to whip up a zingy salsa made from black and green olives, white onions, and green chiles.
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Quinoa fried rice is made just like traditional fried rice with eggs, veggies, and a soy sauce-based sauce but uses cooked quinoa instead of rice.
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Pork cutlets are pounded thin, breaded, and fried, then topped with a sour cream-mushroom gravy.
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Perfect for soups and stews, this slow-cooked bone broth is made with roasted chicken bones and unpeeled vegetables, resulting in a much deeper flavor and darker color.
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Sautéed beef sirloin strips, onion, garlic and sweet corn are stirred into a creamy, Southwestern-flavored tomato sauce for topping noodles.
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Put leftover turkey to good use with this recipe for turkey stock.
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If your in the mood for turnip your in the mood for fluffy-cheesy turnip. You can also substitute the turnips with parsnips or rutabaga.
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Deborah Schneider braises the meat in beer until ultratender, then shreds it for tacos. "It's also fabulous in a sandwich," she says.
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Using pre-cooked meatballs and fresh cheese tortellini allows you to assemble a quick and hearty soup sure to keep you warm in winter.
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Red and green bell peppers, red potatoes, corn and kielbasa swim in a creamy base in this easy, thick chowder.
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Proof there's nothing cauliflower can't do.