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Chicken and rice are at the heart of this hearty comfort-food casserole using fat-free cream of chicken soup and light sour cream to help control the calories.
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This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.
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This easy recipe cooks a whole chicken along with veggies in a slow cooker for a flavorful and simple chicken soup; add noodles or rice before serving.
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Cherry pie is just about the easiest fruit pie to make. Not only do canned cherries make good pies, but there's also no peeling, coring, seeding, pitting or slicing the fruit. Just drain, dump, sweeten, flavor and thicken, and you're in business.
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Get Snapper with Fennel and Tomatoes Recipe from Food Network
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This recipe is by Alex Witchel and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This roasted butternut squash and sweet potato bisque is perfectly spiced and topped with a crumbled slice of applewood bacon.
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This chicken stuffed with light cream cheese, prosciutto, and basil is easy to make and delicious.
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Spicy Italian sausage and broccoli rabe simmer in a flavorful tomato sauce. Served over a mound of creamy polenta, they make a ravishing, rustic Italian meal for a cold winters night. If you like, pass grated Parmesan at the table.
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Get Shrimp Fra Diavolo Recipe from Food Network
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Chef John creates his own version of this combination rice and pasta dish with lots of seasonings and real chicken broth.
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Get Slow-Cooker Chinese Beef and Bok Choy Recipe from Food Network