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Use a prepared double-crust pie pastry to help achieve this easy, beginner-friendly pot pie your family will love.
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Broken fettuccine noodles simmer in a creamy, homemade turkey broth. A bit of leftover stuffing adds a thick and rich texture to this comforting soup.
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You can make the souffles a day ahead and refrigerate them, covered, in the ramekins.
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No cream, but a potful of clam juice in this chowder with potatoes, thyme and bacon.
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A stock made from lamb shanks boiled with aromatic vegetables forms the base for this meat and vegetable soup thickened with barley.
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This recipe is by Robert Farrar Capon and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Slow Cooker Chicken and Vegetable Soup Recipe from Food Network
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Get Gado Gado (Blanched Vegetables with Peanut Sauce) Recipe from Food Network
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Carrots, white potatoes, and spinach are our vegetables of choice here, but you could try green beans, zucchini, cauliflower, or sweet potatoes. Another option: Pass some plain yogurt at the table to stir into each serving for a touch of tang.
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A rather rich soup, but very delicious. It contains three types of cheese - Cheddar, Swiss, and processed cheese food.
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Get Buffalo-Buffalo Meatballs Recipe from Food Network
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Fried rice normally has Chinese sausages as part of the ingredients. This recipe is just as tasty with just vegetables, and I love it because I can put in lots...