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Frozen vegetables are paired with fresh onion, carrots, potatoes, and mushrooms for a beef barley soup that is both filling and nutritious. Requires 60 - 90 minutes of low simmer time.
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Leftover turkey works perfectly in this creamy vegetable-turkey chowder--and it's ready in about half an hour.
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All the elements of a salade niçoise on toasted bread with caper-cornichon mayo.
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Bake up a comforting blend of chicken and vegetables in a flavorful sauce of cream of potato and cream of broccoli soups enriched with milk and a dash of dried thyme. Toss with tender egg noodles, cover with Colby cheese and finish in the oven.
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Get Eggs Benedict Breakfast Salad Recipe from Food Network
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Use your leftover cooked turkey to make a creamy, cheesy casserole with a mild Mexican flavor.
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Get Roasted Beet and Goat Cheese Salad Recipe from Food Network
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Chicken and veggies are simmered in broth with buttermilk-based dumplings.
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Get Green Salad with Salmon Recipe from Food Network
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This recipe is by Jill Santopietro and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Quick and simple vegetarian dinner of grains, mushrooms, and spinach. Great for lunch, too! 30-minute one-pot meal.
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Minestrone soup made with frozen meatballs and vegetables is so quick and easy to prepare it has been titled mindless meatball minestrone.