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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



"This Savory Stuffed Turkey will enhance your Thanksgiving with a Greek taste that everyone will love."
http://allrecipes.com/Recipe/Best-Greek-Stuffed-Turkey/Detail.aspx



Cold cooked rice (made at least 1 day ahead) is the secret to delicious fried rice, so don't cook a fresh pot for this recipe.
http://www.epicurious.com/recipes/food/views/Fried-Rice-with-Pork-and-Kale-108736



Recipe courtesy Emeril Lagasse, 2005
http://www.foodnetwork.com/recipes/emeril-lagasse/raspberry-crumb-coffee-cake-with-vermont-maple-frosting-recipe2/index.html



"An easy to make egg-free frosting that works great for decorating cookies for holidays, birthdays and parties. When you need to add coloring to icing, use color paste. If you use liquid coloring, you may need to add more confectioner's sugar."
http://allrecipes.com/Recipe/Buttercream-Icing/Detail.aspx



Recipe courtesy Dave Lieberman
http://www.foodnetwork.com/recipes/dave-lieberman/philly-cheesesteaks-with-melted-fontina-and-sauteed-red-onions-recipe/index.html



Recipe courtesy Emeril Lagasse, 2005
http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-old-fashioned-french-sausage-with-vegetable-lentils-and-mustard-recipe/index.html


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