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cooking.nytimes.com
This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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The perfect autumn soup, this hearty dish with a chicken broth base combines baked butternut squash, spicy turkey sausage, white rice, corn, and a dash of heavy cream, if desired.
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This hearty WINTER VEGETABLE SOUP (made with beef broth) is busy with many standard and some Asian vegetables. Use fresh vegetables whenever possible. Canned...
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Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme.
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A big beef brisket is simmered in savory and sweet broth with carrots and potatoes to make a one-dish meal that's great for a holiday or just anytime you want a hearty dinner.
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You will leave the table well-sated after a bowl or two of chicken and wild rice in a heavy cream herbed broth. Toss in a few diced pimientos for color.
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Delicious, moist and flavorful rice dish! It is a FAVORITE among friends and family and has been passed down.
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Is it even winter if you're not eating soup in a bread bowl?
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These delicious, low-carb sloppy joes may just beat the original.
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This flavorful soup is made with chicken broth, zucchini, summer squash, and Velveeta®, spiced up with green chiles and topped with cilantro. Serve with warm tortillas.
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Crispy tortilla chips and spicy salsa make this quick-cooking version of chicken soup deliciously different.
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Hearty and rustic; a sensational side dish.