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A basic version using a whole chicken.
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We like this one. The rice is cooked in pineapple juice. A very good beginning. And then its added to a wok-full of tofu, mushrooms, soy sauce, green onions and carrots. Garnish with crushed pineapple and strips of cooked egg. Yumm!
cooking.nytimes.com
This is a creamy, comforting winter soup that is incredibly simple to make All you need to do is blend together broth and roasted vegetables and heat through You can make the soup with other roasted vegetables as well, but I love the sweet combination of the carrots and parsnips
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Come home exhausted from work? Cook up this fabulous soup! This vegetable soup totes 3 kinds of beans with peas, corn, carrots, potatoes, beef, and tomatoes. It is made in one pot on the stove and is even better the next day!
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Since this indulgent recipe makes 24 servings, it's the perfect dessert to serve at your next party.
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Get Asian Chicken Salad with Peanut Dressing Recipe from Food Network
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This pureed soup of carrot with a hint of dill would make an elegant first course at a Thanksgiving feast or any other special occasion.
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Get Fried Chicken Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by Trish Hall and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This cheesy blend of catfish and vegetables is a thick, creamy crowd pleaser.
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Slow cooking ease combined with fantastic flavor has made this a favorite at our house & even kid's 'yuk-lima beans' have turned into 'YUM--LIMA BEAN SOUP.'
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Get Rabbit Stew Recipe from Food Network