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This is a quick chicken noodle soup with mushrooms, peas and carrots. Chopped chicken breast is sauteed to bring out its best flavor. Egg noodles are suggested, but use any noodle that you like.
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This recipe is by Elaine Louie and takes 1 1/2 hours plus overnight soaking of the beans. Tell us what you think of it at The New York Times - Dining - Food.
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This is all we're making from now until forever.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 2 hours, largely unattended. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A healthy warm German potato and cucumber salad with fresh dill.
www.simplyrecipes.com
A quick and easy recipe for an ultra-thin crust pizza topped with onions, mushrooms, and ricotta cheese. Uses flour tortillas as the pizza base.
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We'll take this crazy flavorful, vegan dish over a roast chicken any day.
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Use this bacon dressing to make greens or any roasted vegetable instantly taste so much better.
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Get Sweet and Spicy Grilled Salmon Recipe from Food Network
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This is the Korean equivalent of chicken noodle soup - it is a comforting, cure-all soup. It is also spicy and fresh, and easy to make.
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For these enchiladas, Chef Joseph Centeno makes a sofrito, cooking carrots low and slow in olive oil with garlic and tomatoes.
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After many attempts via trial-and-error, this is my all-time favorite onion soup recipe.