Search Results (7,963 found)
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Portuguese sausage is slowly cooked with potatoes, cabbage, kidney beans, ham and pasta in this rich, hearty soup.
Portuguese sausage is slowly cooked with potatoes, cabbage, kidney beans, ham and pasta in this rich, hearty soup.
Ingredients:
portuguese sausage, ham hocks, onion, water, carrots, potatoes, cabbage, tomato sauce, kidney beans, macaroni
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Fakes is a traditional staple of the Greek kitchen and an especially filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar.
Fakes is a traditional staple of the Greek kitchen and an especially filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar.
Ingredients:
brown lentils, olive oil, garlic, onion, carrot, water, oregano, rosemary, bay leaves, tomato paste, red wine vinegar
www.delish.com
Chef Tim Thomas won the Great American Seafood Cook-Off grand prize for this zesty Shrimp Ratatouille and grits.
Chef Tim Thomas won the Great American Seafood Cook-Off grand prize for this zesty Shrimp Ratatouille and grits.
Ingredients:
olive oil, garlic, basil, milk, butter, grits, boursin cheese, onion, green pepper, wheat beer, zucchini, yellow squash, tomatoes, tomato juice
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Leeks, butter, cream and Yukon Gold potatoes make up this simple, creamy soup.
Leeks, butter, cream and Yukon Gold potatoes make up this simple, creamy soup.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Barbara Kafka and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Suzanne Hamlin and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!
This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
potatoes, butter, spanish onion, leeks, bouquet garni, chicken stock, heavy cream, watercress, bay scallops, garnish
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Shredded chicken is simmered with masa harina, enchilada sauce and Cheddar cheese in this easy soup.
Shredded chicken is simmered with masa harina, enchilada sauce and Cheddar cheese in this easy soup.
Ingredients:
chicken breast, vegetable oil, onion, garlic, chicken broth, masa harina, water, enchilada sauce, cheddar cheese, salt, chili powder, cumin
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Broccoli florets, onion and shredded carrots in chicken broth are combined with a roux-thickened milk base in this cheese soup made with processed American cheese food.
Broccoli florets, onion and shredded carrots in chicken broth are combined with a roux-thickened milk base in this cheese soup made with processed American cheese food.
Ingredients:
onion, margarine, flour, milk, chicken broth, carrot, broccoli florets, celery, processed cheese
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This lasagne recipe uses zucchini slices for noodles, with tomato sauce, bechamel, mozzarella, and lots of Parmigiano Reggiano cheese.
This lasagne recipe uses zucchini slices for noodles, with tomato sauce, bechamel, mozzarella, and lots of Parmigiano Reggiano cheese.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.