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Topped with a smoky sauce and dill pickles, this bison burger is a taste of the American West. Serve pinto beans, cheesy corn casserole or steak-cut fries alongside.
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These vegan black bean quesadillas replace the traditional cheese filling with pureed great Northern beans, nutritional yeast, and lots of spices for a tasty Mexican-inspired meal.
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A vegetarian black bean and cheese enchiladas recipe with red chile salsa.
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A blend of vanilla flavored vodka and crème de cacao; this sweet and simple martini is a favorite.
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Use canned wild red salmon to make Chef John's budget-friendly recipe for homemade salmon cakes.
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Meaty portobello mushrooms are a hearty addition to chili.
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Cod fillets cooked in a pungent tomato sauce with green olives and marinated, pickled vegetables. Jumbo shrimp may be added at the same time as the fish for an even more delicious and impressive meal.
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Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings.
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Trout wrapped in foil and baked with jalapenos, garlic salt, and lemon juice.
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This quick and easy Midwestern beef sandwich is seasoned with mustard, horseradish, ketchup, and Worcestershire sauce to create a tasty treat.
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The question I am most frequently asked now when people find out I've been living vegetarian is, "How do you get enough protein?" Well there are plenty of ways...
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Use diced tomatoes, tomato sauce, and tomato juice in this Spanish-influenced rice side dish.