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This recipe is by Craig Claiborne And Pierre Franey and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cooked corn and cauliflower are pureed into a creamy soup that tastes as sweet as summer.
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This potato soup is perfect for the slow cooker. If you want to make it cheesy, blend in 1/4 pound of processed cheese food before serving.
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Succulent chicken breast chunks and penne pasta tossed with broccoli and green onions.
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A simple lemon glaze goes a long way.
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A cheesy, potato broccoli soup that tastes great.
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Red potatoes are boiled with garlic and chicken bouillon, then mashed with sour cream and cream cheese. Then the potatoes are slow cooked for a couple of hours, allowing the flavors to meld.
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This unique three-decker sandwich features a layer of apple and brie and another layer of ham and chutney for a tart/creamy and savory/sweet interplay.
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Strips of chicken cooked with sliced tri-color peppers and onions are served in tortillas for these quick and easy fajitas.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Broccoli and potatoes are pureed with garlic and onions, and seasoned with a hint of nutmeg.
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Get Cheese Grits Casserole Recipe from Food Network