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Packed with nutty barley grains, this healthy soup will fill you up like a stew.
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This recipe is by Jacques Pepin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A slow cooker soup starts its life with a ham bone and cubed potatoes, but tomato paste, carrots, Creole and Italian seasonings take it someplace different.
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This lentil salad recipe is tasty, quick, economical, and vegetarian; who could ask for more?
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Potatoes, yam, carrots, parsnip, jicama, and turnips come together in this simple vegetarian baked dish. Serve it as a side or as a hearty main.
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Leftover cooked chicken and canned red beans are simmered with diced tomatoes and tomato sauce, broccoli and carrots in this quick soup.
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Creamy ham and navy bean soup thickened with potatoes, cauliflower, and carrots is a gluten-free comfort food perfect for cold days.
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Wild rice is soaked overnight, then combined with chicken, celery, carrots, almonds and cream of chicken soup for a thick, creamy meal.
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A great accompaniment for any dinner. It uses very basic ingredients and is slightly Indian-inspired.
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The silky carrot puree mixed with cheddar is a terrific source of vitamin A and helps reduce the amount of fat in the recipe.
cooking.nytimes.com
If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon — that is, a light vegetable broth Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.
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The herb roasted pheasant with wild rice stuffing recipe is from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.