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Cheesy garlic polenta can be made simply by cooking in the rice cooker. Serve as a side dish with your favorite protein.
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This recipe makes four ravioli, but you can serve the soup with one or two in each bowl. If you don't have time to make the stock and ravioli, substitute 4 cups low-sodium store-bought chicken stock and fresh ravioli and start at step 8.
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This soup can be frozen for up to three months; to serve, defrost, and warm on the stove, over low heat. The soup gets its rich taste from caramelized onions.
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Ham and potatoes are baked in a simple Cheddar cheese sauce to make a recipe your family will love.
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This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs. Cream is stirred in at the end for added richness.
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Tender egg noodles, cubes of ham, and Swiss cheese give this creamy casserole plenty of flavor.
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Get Tricolore Stuffed Pork Recipe from Food Network
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Brussels sprouts are pan-fried with a honey-soy sauce glaze and smokey bacon for a savory-sweet side dish.
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Since farro does not release starch like rice, the traditional stovetop method doesn't require constant stirring. The result is a lovely and delicious risotto.
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Wild rice and croutons come together in this family-tested recipe that's been pleasing Thanksgiving crowds for years.
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This creamy, cheesy, turkey divan casserole is a great way to use up leftover Thanksgiving turkey and makes a comforting weeknight meal.
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Fresh green beans get extra heartiness from new potatoes, and extra flavor from bacon, onion, and white balsamic vinegar.