A hearty chicken soup recipe that has been passed down from Great Grandma. Hopefully, you will have leftovers because this is one soup that you will enjoy over and over. It is perfect all year round but especially on a cold winter's day.
This was originally a recipe in Newsday, our local newspaper, but I've tweaked it and use bulghur or brown rice instead of the instant it originally called for.
What makes this dish unusual is that it is cooked on the stove-top instead of in the oven.
A delicious zesty and tangy pork terderloin recipe made in an oven cooking bag. I got the recipe from a now defunct Healthy Cooking magazine but it also seems to be from the Reynolds kitchen. This is one recipe my husband requests over and over. Add a salad and your meal is complete. Enjoy!
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