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cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Enjoy this Chilli Bean & Tomato Rice recipe with ingredients and easy step-by-step directions from Chowhound.
cooking.nytimes.com
This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours It tastes best the day after it’s made.
www.simplyrecipes.com
Chickpea tomato salad with fresh summer tomatoes, garbanzo beans, hard boiled eggs, onions, and parsley, and tossed with a light vinaigrette.
www.allrecipes.com
Browned ground beef seasoned with a package of taco seasoning is combined in a slow cooker with canned beans, tomatoes, and green chilies. Serve with tortilla chips and a dollop of sour cream.
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Celery finally takes center stage with this creamless soup.
www.allrecipes.com
An aromatic broth is ladled over rice noodles, fried tofu, and mushrooms in this bright and fresh Vietnamese-inspired vegetarian pho soup.
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Enoki mushrooms float through this soup made thick by blending spinach, zucchini, and potatoes.
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Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme.
www.allrecipes.com
Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.
www.allrecipes.com
This one-step soup of converted rice, vegetables and chicken breast meat is seasoned with lemon and herb seasoning. Allow 6 to 8 hours cooking time in a slow cooker.
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A recipe for puréed broccoli soup with plenty of sharp cheddar cheese and sour cream stirred in at the end.