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Dried black beans are cooked all day in a slow cooker with chicken broth, canned jalapenos, cumin, chili powder and cayenne pepper.
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Black bean vegetable soup with pureed tomatoes and corn is a hearty and warm dish to serve on cold days.
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I love Mexican food but a lot of it is too spicy for me, so I've created this excellent, low-spiced version of rolled chicken tacos.
cooking.nytimes.com
The allure of beef tenderloin pulls hard When properly cooked until the surface is seared to a glistening mahogany and the center is tender and running with beefy juices, it is one of the most regal, festive and delectable things a cook can serve As a finishing touch, serve the meat with a pungent, creamy horseradish sauce that is shockingly easy to prepare.
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Spicy Buffalo sauce meets sweet kettle corn to make this crunchy, addictive popcorn snack mix that your football party guests will destroy.
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This mixture of Israeli couscous, tomatoes, olives, bell pepper, and feta cheese in a lemon juice dressing delivers a taste of Greece to your table.
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This easy rice cooker Spanish rice recipe is a great side for Taco Tuesday or any time you want to feed a small crowd delicious spicy rice.
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This penuche has white and brown sugar, half-and-half, milk -- and of course pecans.
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A sweet and savory dessert combines the time-tested flavors of peaches, fresh basil, and Parmesan cheese for a surprising twist on an old favorite treat.
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Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.
cooking.nytimes.com
Grain stuffings are an elegant alternative to bread stuffing on the Thanksgiving table, and one that happens to work well for any gluten-avoiding guests Here the barley is tossed with roasted shiitake mushrooms, chive butter, hazelnuts and plenty of lemon to zip it up Stuff it in the turkey if you'd like, or serve it alongside as a supple, addictive dressing.
www.delish.com
Fennel lovers get a triple treat with these cod fillets: The fish is anointed with a fennel-seed marinade, roasted on a bed of fennel bulbs and then sprinkled with chopped fennel fronds before serving.