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Cooked chicken and rice get a makeover in this easy casserole made with broccoli, water chestnuts, mushrooms, and Cheddar cheese. This freezes wonderfully, too!
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Even if the sun-dried tomatoes are dry-packed, theres no need to soak them before adding them to the risotto; the simmering broth will reconstitute them as the rice cooks. The pesto, along with the tomatoes, makes this an especially flavorful dish.
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This recipe is by Bryan Miller and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a pureed soup with onions, potatoes and zucchini cooked in chicken broth, seasoned with thyme, rosemary and basil. Thicken with potato flakes and served garnished with fresh dill weed.
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Vegetables lightly sauteed are combined with Mexican-style stewed tomatoes, green chilies and corn in this recipe using canned black and kidney beans.
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Get Skillet Pork and Potatoes Recipe from Food Network
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This potato, leek, and carrot soup flavored with fresh ginger and ground turmeric makes a comforting vegetarian first course or entree.
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Homemade chicken matzo ball soup is full of sweet, earthy root vegetables and chopped dill for an updated version of a vintage recipe handed down for generations. Perfect for Passover, but you'll want to make it all year.
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Get Tomato Soup With Parmesan Croutons Recipe from Food Network
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Get Pork Saltimbocca with Peas Recipe from Food Network
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A substantial side dish with a tangy filling flavored with olives, herbs, and paprika.
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Get Italian Wedding Soup Recipe from Food Network