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Cal/Serv: 350 Yields: 4 Total Time: 0 hours 45 mins 1 tbsp. salad oil 1 large onion 3 medium potatoes 2 large sweet potatoes 2 medium parsnips 1 can chicken broth 3/4 tsp. salt 1/2 c. half-and-half In 5-quart saucepot over medium heat, in hot salad oil, cook onion until tender. Stir in both kinds…

Ingredients:1 pound(s) ground beef1/2 cup(s) chopped onion1 15-ounce can(s) tomato sauce1 1/2 cup(s) frozen mixed vegetables, thawed1 1/4 cup(s) frozen corn, thawed1 1/4 cup(s) beef broth1 tablespoon(s) soy sauce1 tablespoon(s) molasses

Few things warm the soul and palate as well as a chicken soup made with love right at home. Cal/Serv: 123 Yields: 5 Prep Time: 0 hours 10 mins Cook Time: 0 hours 30 mins Total Time: 0 hours 40 mins 1 tbsp. olive oil 1 medium carrot 1 stalk celery 1/4 tsp. garlic powder…

Advertisement Directions Instructions Checklist Step 1 Bring a large pot of water to a boil. Add carrots and rutabaga, and simmer 2 minutes. Reserve 6 cups cooking water, then drain vegetables. Advertisement Step 2 Place oil in a large, wide, deep pot over medium-high heat. Add shallots and 1 teaspoon salt, and cook, stirring occasionally,…

Ingredients:1 1/2 pounds beef stew meat1 tablespoon olive oil1 (32-oz.) bag frozen mixed vegetables (peas, carrots, green beans, and lima beans)1 (15-oz.) can tomato sauce1 (14.5-oz.) can diced Italian-style tomatoes1 medium-size baking potato, peeled and diced1 celery rib, chopped1 medium onion, chopped2 garlic cloves, minced1/2 cup ketchup1 extra-large chicken bouillon cube1/2 teaspoon pepper

Ingredients:1 (32-ounce) carton fat-free, less-sodium chicken broth2 1/2 cups diced cooked chicken breast1 (8-ounce) container refrigerated prechopped celery, onion, and bell pepper mix1 cup frozen sliced carrot1 (14-ounce) package frozen baby potato and vegetable blend (such as Birds Eye)1 teaspoon bottled minced roasted garlic1/2 teaspoon dried Italian seasoning1/2 teaspoon curry powder1/2 teaspoon freshly ground black…

AFTER THE FEAST: Clean out the fridge–and clean up your nutrition act–with this high-fiber dinner in a bowl. Calories are so low you can have a small piece of leftover pie, too. Cal/Serv: 285 Yields: 4 Prep Time: 0 hours 20 mins Total Time: 0 hours 30 mins 1 carton lower-sodium chicken broth 1 tbsp.…

Advertisement Directions Instructions Checklist Step 1 Halve leeks lengthwise; rinse thoroughly,pat dry, and cut into 1/2-inchslices. In a large Dutch oven or heavypot, heat oil over medium-high. Addonion, carrots, and celery; cook, stirringoccasionally, until softened, about5 minutes. Add leeks and garlic andcook, stirring, until leeks begin tosoften, 2 minutes. Add potato, broth,and bay leaves and…

Advertisement Ingredients Ingredient Checklist Chicken Soup Base (10 cups broth and 4 cups shredded chicken) 4 medium carrots, cut into 1/4-inch rounds 3 medium celery stalks, cut into 1/4-inch slices 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces Coarse salt and ground pepper Directions Instructions Checklist Step 1 In a large pot,…

Try the Moroccan Vegetable Soup recipe from Womansday.com. Learn more how to make Moroccan vegetable soup recipe with that easy free recipes Cal/Serv: 111 Yields: 6 Prep Time: 0 hours 20 mins Total Time: 2 hours 0 mins 2 tbsp. olive oil 1 lb. carrots 2 Yellow bell peppers 2 c. diced sweet onion 4…