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Chicken stir-fried with a colorful array of vegetables and a bounty of rice with a scramble of eggs running throughout.
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This is a pureed vegetable soup made with half-and-half, chicken boullion granules and soy sauce. Serve with blanched broccoli florets and chopped parsley or carrot curls.
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A rather rich soup, but very delicious. It contains three types of cheese - Cheddar, Swiss, and processed cheese food.
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Get Buffalo-Buffalo Meatballs Recipe from Food Network
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This recipe is by Mark Bittman And Sam Sifton and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: vegetables, olive oil
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Carrot salad welcomes the addition of ginger in this quick and easy recipe that's sure to become a staple at your table.
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Lentils and veggies are baked under a layer of low-fat Cheddar cheese creating a vegetarian lentil casserole that is easy to prepare.
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A classic, justifiably popular Japanese stir fry in which chicken cooked in a yummy soy sauce, chili paste garlic blend is tossed with buckwheat soba noodles, carrot, cabbage and onion.
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This beautiful bird was served at the Obama inaugural lunch.
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Tender parsnips and carrots are pureed with butter and chives for a splendid accompaniment to roasted meats.
Ingredients: parsnips, carrots, chives, butter
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A chunky carrot mash with sautéed leeks for added flavor.
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Browned chuck roast is slow cooked for 8 to 10 hours along with potatoes, carrots, onion, celery, and dehydrated onion soup mix.