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This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This broccoli soup uses apples to give it body, making it a surprisingly creamy soup without any cream!
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Get Just-Add-Water Shrimp Paella Soup Recipe from Food Network
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Crisp and colorful peppers, strips of beef tenderloin and a perfectly seasoned sauce make this simple stir-fry speedier and tastier than take-out.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Rumbarb Recipe from Food Network
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Ranch dressing mix is so handy to use in a million ways, and it's easy to make your own delicious version.
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A delicious broth-based soup that can be modified to your taste! It's close to a Mushroom Soup that I had at a great deli in Florida--I've been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result. Great with salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: Shitake, Baby Portobellos and White/Button Mushrooms.
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Home cooks can use store-bought ice cream and Nutella for a simplified version of Chef Alain Ducasse's Candy Bars, for which he makes a hazelnut glaze and caramel pastry cream from scratch.
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Slow cooking the chicken before shredding makes it especially tender and flavorful...when that chicken is layered with tortillas and cheese, you've got a simple, family-friendly casserole.
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Elegant. Garnish with a slice of lemon and a mint leaf.
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Get Creamy Stove-top Mac and Cheese Recipe from Food Network