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Brown rice, lean ground beef, and fresh bell peppers make this stuffed pepper dish healthier than the original, as well as being colorful and flavorful.
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This is a simple recipe for Texas chili I learned from my mother. I like my chili with a little fire to it, but you can adjust this recipe to your liking.
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This moist cake is best made using Sangiovese grapes and grape juice, but any seedless red table grapes and unsweetened grape juice will work.
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A spicy bean salad with a kick of lime that is great as a side dish, nacho topping, or all on its own!
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This Indian dish combines fresh spinach and ricotta in a creamy curry. Use paneer if you can find it! It is absolutely wonderful with basmati rice or naan.
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Manifold dried legumes with a recipe attached -- navy, pinto, black-eyed, lima -- name a bean that's not in these packages!
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A zesty Mexican-inspired casserole that is easy to prepare. Baked eggs, corn tortillas, and vegetables are smothered in a hearty enchilada sauce.
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Chicken is marinated overnight in a spicy yogurt marinade then grilled in this authentic recipe for Tandoori chicken.
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This is a very easy shepherd's (cottage) pie that's topped with wonderful garlic and Romano potatoes. You can change the ingredients to add almost anything you like. Kids love this, and it's even better after sitting for a day. You should have most of the ingredients on hand so no trips to the grocery! You can substitute any cheese for the Romano, as well.
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A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables - potatoes, onion, carrots, and and kale. Serve with crusty bread.
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Potatoes layered with fresh spinach and a Cheddar cheese sauce are sprinkled with crumbled bacon for a nice side dish to serve with your holiday baked ham.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.