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Here's a white almond bark that's full of fragrant almond flavor from toasted almonds and almond extract for an easy homemade holiday candy.
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Shrimp and fresh corn salsa combine in corn tortillas for a refreshing and low-calorie meal.
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For a nutritious and wholesome meal, yet not lacking in flavour, look no further. You would probably not find this dish in a Middle Eastern restaurant. It is the type of everyday dish served to the family. White kidney beans are slowly cooked in a tomato based sauce. Serve it over plain white rice.
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This recipe is by Bryan Miller and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Red and green bell peppers and carrots give color to this chowder made with half-and-half and frozen corn kernels. Serve sprinkled with grated cheese.
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Cans of cream-style corn and processed American cheese are stirred gently into a roux-thickened milk and onion base.
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This ground turkey chili is made with great Northern beans, salsa, corn, and pepper-jack cheese. It is very tasty and a little spicy; if you don't like it spicy, cut the amount of cheese in half--it will still have a little kick!
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This side dish of corn and green onion is dressed in white wine vinegar, lime juice, and tarragon.
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A spicy mix of ground turkey, chicken, and pork sausage makes for a great tasting meatloaf. Cover the meatloaf with cooked bacon slices before glazing if you like a smokier flavor.
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This recipe is by Trish Hall and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: navy beans, water, garlic, onion, butter
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Try this traditional bechamel sauce as a delicious base for a variety of dishes from chicken to mac and cheese.