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Sliced sirloin is marinated in soy sauce spiced with red pepper and garlic, then stir-fried with broccoli, onion, water chestnuts and peanuts.
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This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
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Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor.
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This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Chopped shrimp and avocado are cooked in chicken broth with milk, onion and lemon juice in this soup that can be served warm or cold.
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Radish greens bring their peppery flavor to this delightfully simple creamy soup. Garnish with sliced radishes.
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This easy brown rice pilaf is simmered in chicken broth, combining bell pepper, onion, garlic, and black beans for rich flavor and texture.
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Chicken breasts sauteed with onions and mushrooms, then braised in herbs, spices and a brandy/chicken broth mixture. Simmer all together and smile!
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Meatballs flavored with cilantro simmer in a gently-seasoned broth with potatoes and carrots. This soup is soothing on a cold, rainy day.
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Chef John creates his own version of this combination rice and pasta dish with lots of seasonings and real chicken broth.
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Butternut squash cubes are roasted on a bed of rosemary sprigs, then blended with Swanson® Chicken Broth for a fragrant and flavorful soup.
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Minestrone soup is always a welcome comfort food. Adding arborio rice to it ups the ante.