Search Results (4,132 found)
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Spice up your summer BBQ with a Creole potato salad, seasoned with spicy creole mustard.
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Get Rhode Island Clam Chowder Recipe from Food Network
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This white bean and ham soup uses a leftover ham bone or ham hocks, white beans, and vegetables to make a thick, hearty soup.
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Jacob's cattle beans are striking in appearance: white with dark red speckles. Their meaty, creamy texture makes them great here. Pinto beans are a fine substitute.
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This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Make a big batch of this terrific salad, because it will go fast. Shredded carrots, diced celery, a scoop of raisins, and mayonnaise with a dash of vinegar.
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Parsnip, turnip, leek, carrot, celery, and dill all lend their flavors to this soup made with a whole chicken. Serve over cooked noodles.
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In this creamy soup, rice cooked with celery and onion is added to a roux-thickened milk soup base with shredded chicken.
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Potatoes and celery are dressed with a vinegar and oil dressing and served with sour cream and sliced dill pickles.
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Beef short ribs, braised in red wine and veal stock with onion, celery, and carrots. These braised beef short ribs are easy to make, so do not be intimidated by the overall time!
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Lift the "lid" off a tomato pastry dish for a surprise: a savory mixture of sausage, onions, celery, and Parmesan cheese.
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Wild rice is incorporated into a homemade cream of chicken soup with chopped onions, carrots, celery, and a hint of rosemary.