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Cabbage, carrots, celery, sweet onion, and just the right amount of ketchup (yes, ketchup) make this lovely vegetable soup. Best if cooked one day ahead, refrigerated overnight and heated just before serving.
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Vegan kale and chickpea soup is a warm meal the whole family will like. Serve over pasta for a hearty dinner.
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Get Polenta Shapes with Roasted Red Bell Pepper Sauce Recipe from Food Network
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No fussing with pie crusts in this recipe.  This easy and upscale pot pie features puff pastry shells, filled with a creamy chicken and vegetable mixture.
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No fussing with pie crusts in this recipe.  This easy and upscale pot pie features puff pastry shells, filled with a creamy chicken and vegetable mixture.
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Kikkoman Panko Bread Crumbs make a crispy crust for these pan fried mashed potato cakes.
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Get Homemade Mayonnaise Recipe from Food Network
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"Lately, my kids' favorite happy hour snack is popcorn," says Iron Chef Cat Cora. "Often we make kettle corn. But sometimes I'll improvise. Just walk into the pantry and ask yourself, 'What do I need to use up?'"
Ingredients: popcorn kernels, canola, sugar, salt
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Minestrone doesn't have to be a long-simmering project Adding pancetta means that the soup develops full flavor quickly, and the vegetables stay tender and tasty To jump-start the recipe, use a food processor to get the soup base going, and then start prepping the vegetables
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Coffee, non-dairy creamer, and cocoa give this refreshing, icy-cold drink a classic mocha flavor.
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The scent of pumpkin pie spice wafts from the oven when baking these two moist pumpkin loaves made with a vegetable oil and pumpkin puree batter.
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Get Thai-Style Basil Shrimp with Basil-Coconut Rice Recipe from Food Network