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Get Roasted-Potato Fennel Soup Recipe from Food Network
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Green chile peppers and shredded chicken are simmered in a nicely seasoned broth and served over cooked white rice for a warm and savory meal.
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This fantastic Russian Chicken Kiev recipe has been my family favorite for the past 30 years. It is reasonably easy to prepare and is worth the time.
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Get Tortellini in Parmesan Brodo Recipe from Food Network
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The glaze creates a smoky caramelized topping, and cranberries and pistachios add tartness and crunch. Hasselback butternut squash is a beautiful side and amazing in flavor.
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Use your left-over turkey to make a surprisingly elegant cream soup full of tender wild rice and turkey, simmered in broth enriched with half-and-half. Slivered almonds add crunch.
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This vegan bowl features pinto beans, quinoa, sauteed peppers, avocado, and soy cheese for a filling, well-balanced lunch or dinner.
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Chocolate bread pudding made with baguette, cream and chocolate chips is steamed then allowed to rest overnight and served with a warm stovetop chocolate sauce.
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The cinnamon apple sponge cake dessert recipe is from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
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This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.
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A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!
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Use the bread machine to make the herb dough, roll it out and fill it with broccoli or any other vegetable you prefer. Then add ricotta, Parmesan, mozzarella and provolone cheeses. Seal it up and bake it for pizza in a pocket.