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This is absolutely the easiest way to preserve all those tomatoes from your garden. You don't even need to peel them before freezing. Family friends in Northern Ontario used to do this but this method was found in Chatelaine Food Express Quickies. The serv
http://www.recipezaar.com/frozen-garden-tomatoes-for-winter-soups-and-sauces-388194



Alfredo di Lello, the Roman restaurateur who created his signature sauce in the 1920s, might be startled to find this streamlined version that still tastes rich enough to satisfy those deep creamy-pasta cravings. The addition of zucchini boosts the nutriti
http://www.recipe.com/fettuccine-alfredo-1/


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A friend of mine emailed me this as she knows I love garlic. It sounds like alot of garlic but it supposed to be awesome especially when used in fresh tomato soup.
http://www.recipezaar.com/Garlic-Stock-for-Soups-160411



An old favourite, and let's not complicate it! No added herbs are necessary. You buy the bread, and the rest takes a few minutes. Always popular, so two loaves are better than one!
http://www.recipezaar.com/Garlic-Butter-Bread-for-Soups-or-Barbecues-234322



Recipe courtesy Rachael Ray, 2007
http://www.foodnetwork.com/recipes/30-minute-meals/mediterranean-eggplant-steaks-and-orzo-salad-with-walnuts-oregano-and-tomatoes-recipe/index.html



"A tasty spin on the usual chicken and stuffing casserole. Great served with rice or egg noodles."
http://allrecipes.com/Recipe/Swiss-Chicken-Casserole-I/Detail.aspx



"This fideo recipe was given to me by my mother in-law. It goes great with any meat dish including carne asada. I use this recipe in place of rice as my side dish."
http://allrecipes.com/Recipe/Fideo/Detail.aspx



Editor's note: This recipe is adapted from Roberto Santibañez, culinary director of the Rosa Mexicano restaurant group. To read more about...
http://www.epicurious.com/recipes/food/views/Roasted-Vegetables-231939



Bonnie Wilkens Metully of Cincinnati, Ohio, writes: "As much as my husband and I love to go out to eat, it's just more fun, intimate, and cozy to...
http://www.epicurious.com/recipes/food/views/Crostini-with-Mushrooms-Prosciutto-and-Blue-Cheese-107462



"'I wanted to make macaroni and cheese that tasted good but didn't add on pounds,' writes Ruth Ann Stoy of Newport, Michigan. 'I think I've done it!'"
http://allrecipes.com/Recipe/Guilt-Free-Mac-n-Cheese/Detail.aspx


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