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A mixture of diced chicken breast, creamy soups, onion, potatoes, carrots, peas and broth is topped with a margarine/flour/milk mixture and baked to warm, wintry perfection.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 40 minutes, plus 2 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.
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This easy soup recipe echoes the flavors of a loaded baked potato by puréeing potatoes cooked in milk, and adding butter, bacon, sour cream, cheese, and chives.
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If you love this at Panera, just wait until you try it at home.
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This is another dish I make that is designed for very busy families. Something that uses some store bought ingredients but also uses fresh ingredients. It is...
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Impress your guests this holiday season with cornbread and oyster stuffing. This recipe from Chef Charlie Palmer uses celery root, oysters, and cornbread to yield...
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Get German-Style Potato Salad Recipe from Food Network
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Get Stuffed Squash with Herbed Goat Cheese Recipe from Food Network
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A light, elegant stir fry combines boneless, skinless chicken breast meat with snow peas, green onions, cremini mushrooms, and smooth chunks of fresh avocado.
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Chef John's recipe for sopa de ajo, Spanish garlic soup, is a rustic bread soup spiked with garlic, paprika, ham, and topped with a poached egg.
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Get Minestrone Soup with Pasta, Beans and Vegetables Recipe from Food Network