Meat and poultry, North american, Fall Recetas
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Tex-Mex Meatball SoupA hearty and colorful soup which can be cooked in about 30 minutes. Choose your meat type - beef, sausage, poultry, or a blend if preferred. Using… |
Salad Foodie
Septiembre de 2017 Profesional |
1 voto
3870 views
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Beef Stew with Carrot FlowersBeef Stew with Carrot Flowers is the MOST tender meat, petal carrots, potatoes and green beans simmered in RICH tomato beef broth sauce. |
Culinary Envy
Febrero de 2017 Avanzado |
1 voto
1767 views
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3 Bean Turkey Chili3 Bean Turkey Chili is packed with protein from lean turkey and beans, it's loaded with amazing flavor that will have your family raving! |
Culinary Envy
Octubre de 2016 Avanzado |
1 voto
4430 views
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Corned Beef and Vegetable SoupFor a change from sandwiches, use the last gasp of the corned beef to make soup! The leftover broth from simmering the meat forms the base of the… |
Salad Foodie
Marzo de 2013 Profesional |
1 voto
3875 views
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mexican chicken pozole verdeThere are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Anya von… |
karenrecipe
Marzo de 2012 Profesional |
1 voto
5476 views
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Chicken StewLove to have this hot chicken stew for this weather? Then don't wait go ahead and make it. |
San
Febrero de 2012 Intermedio |
1 voto
3964 views
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Chicken Sausage, Sweet Potato and Kale SoupMy family loves the potato and sausage soup at Olive Garden. So I made up this soup to try & replace the Olive… |
Kristy Brazelton
Octubre de 2011 Intermedio |
1 voto
3935 views
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Winter Time Beef SoupBig Batch so you can freeze for a quick winter dinner... |
Chef Smith
Mayo de 2011 Profesional |
1 voto
1940 views
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Chicken Veggie SoupIf you want to change this soup up all you have to do is add a pint of heavy cream at the end of the cooking process and bring back up to a simmer. |
Chef Smith
Febrero de 2011 Profesional |
1 voto
1542 views
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Mikey's Chicken & Sausage GumboDark rich style gumbo. Have all veggies, seasons, chicken and sausage prepared and ready before you start the roux. Be very careful not to burn… |
Mike Fertitta
Julio de 2009 Intermedio |
1 voto
3502 views
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