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These vegetarian enchiladas are filled with a hearty mixture of roasted butternut squash, black beans, and goat cheese.
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We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.
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A great way to use the slightly sweet and spicy Hatch chiles, this enchilada pie is a fabulous comfort food.
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This simple three bean salad combines kidney beans, garbanzo beans, and green beans with a flavorful vinaigrette dressing. It is perfect for picnics and potlucks.
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This medley of Autumn vegetables combine to make a wonderfully warm and comforting soup. Pair this with crusty bread and a salad, and dinner is served!
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Get Reuben Recipe from Food Network
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This is a hearty soup made with whole grains and mushrooms simmered in a beef broth. It goes great with a crusty bread and salad.
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Get Fancy Chili Recipe from Food Network
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Get BBQ Chicken with Trish Lynn's Grandma's Famous BBQ Sauce Recipe from Food Network
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Get "da Pork Chop" Recipe from Food Network
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Cream of mushroom and chicken soups form the base for this soup with sauerkraut and polish sausage seasoned with dill.
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Get Deviled Potato and Egg Salad Recipe from Food Network