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Pressure cooker version of split pea soup for vegetarians. Smoky flavor added using chipotle peppers.
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Save time by using 1/2 cup of thick Greek-style yogurt instead of draining regular whole-milk yogurt.
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A rich Italian-style meat and tomato filling is mixed with rice or orzo, and baked in bell peppers.
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Get Three-Bread Stuffing Recipe from Food Network
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Roasted bones, carrot, celery, and onion lend deep, rich, well-rounded flavor in just 2 hours with this pressure cooker beef stock recipe.
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Sliced Kielbasa sausage is cooked with Brussels sprouts and red onion to make a fast and hearty main dish.
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Get Lemongrass Coconut Shrimp and Noodles Parchment Pack Recipe from Food Network
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The staff at The Meatball Shop in Manhattan eat these around the clock You’ll often find them at the bar with a big bowl of these and a side of steamed or sautéed spinach You can also top with Spinach-Basil Pesto
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This cozy chowder, packed with chicken and mushrooms, will warm and fill you up at the same time.
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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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A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.