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cooking.nytimes.com
This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures Making your own corn stock deepens the flavor of this dish, but if you don’t have the time, chicken stock will work The dish is also pleasingly light, for risotto — finishing the dish by folding in airy whipped cream adds richness without also adding heft
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Rosemary and thyme are the seasonings in this coq au vin (French for "chicken simmered in wine") recipe with white wine, bacon, and shallots.
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A simple but richly-flavored chicken and vegetable soup inspired by Mexican recipes needs time to simmer, but the taste is worth it. It's great served with warm corn tortillas, Spanish rice, and refried beans.
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Sandwiches with Southern charm.
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Get Mozzarella Stuffed Chicken Sausage Balls, Tomato-Basil Sauce, Cacio e Pepe Potatoes and Roast Broccolini Recipe from Food Network
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Looking for a delicious soup recipe? Then look no further…sausage, onion, white wine, beans and kale are combined with a savory Tuscan flavor infused broth and simmered to perfection.
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Wonderful, hearty and simple to make cheese and vegetable soup guaranteed to keep you warm this winter. Something everyone will enjoy.
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Using the reduced fat versions of condensed cream of chicken and celery soups keeps the calories down in this creamy rosemary flavored soup with shrimp and frozen corn.
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Chicken combines with hash browns, sour cream, ham and cheese for a filling, one-stop morning feast.
cooking.nytimes.com
This recipe is by Frank Bruni and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Stuffed Peppers Recipe from Food Network
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This recipe combines chicken breast, curry powder, rice, chopped apple, and cream for lovely, Indian-inspired soup. You will need about an hour to prepare this soup.