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Get Mushroom and Brie Soup Recipe from Food Network
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This tangy barbecue flavored soup makes use of your leftover Thanksgiving or Christmas turkey.
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All gazpacho is good, but starting with the sweetest, most flavorful tomatoes you can find will make this one great As you blend and strain the soup, taste it constantly, adjusting the salt and vinegar incrementally Inch by inch, push the flavors to the edge: the soup should taste seasoned but not salty, tangy but not sour
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Get Gina's Spicy Corn Chowder Recipe from Food Network
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Corn, stewed tomatoes, pinto and kidney beans are heated together with a bit of cayenne and tomato sauce in this quick meal.
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Thai influenced tuna steak with a light and aromatic salad. Ideal for summer. Make sure the tuna you get is a dark ruby red and not brown or gray. (Brown shows age/oxidization, gray shows ice damage.) Tuna should be served seared and red in the middle as it is much more tender and juicy. If you do not like it this way increase the cooking time in the pan or transfer tuna to a baking tray and oven cook it at gas mark 7 for around 4 minutes.
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This is a marvelous autumn potluck dinner. Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell!
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Collard greens don’t have the cachet of popular greens like black kale and rainbow chard This is probably because collards have a stronger flavor and tougher leaf than many other greens They do stand up to longer cooking, but they don’t require it
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This delicious pasta salad tastes great and is full of vegetables. Substitute canned shrimp in place of canned tuna to change it up a bit.
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Impress your date with chicken breasts baked in white wine and topped with prosciutto and Brie cheese for a romantic, Italian-inspired dinner for two.
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This is comfort food at its best. My Granny makes it for me frequently when I visit. The sauce is good and thick. Serve with corn muffins.