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Stuffed artichokes are a perfect artichoke appetizer! Globe artichokes are trimmed and stuffed with herbed parmesan breadcrumb stuffing, then baked.
cooking.nytimes.com
Seaweed comes in many forms, and is used extensively in Japanese cuisine Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly
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Pork butt is marinated with apple juice overnight, coated with mustard and a sweet dry rub, and smoked slowly in this flavor-packed recipe.
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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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This is my favorite emergency meal, made almost entirely of pantry ingredients when a trip to the store has been missed or is out of the question for some reason.
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Chicken breast is baked in a tomato-based sauce and served atop a bed of spinach leaves in this simple salad. Black beans, cheese, sour cream, and salsa toppings provide a Mexican flair.
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I love this cold salad as a light lunch or dinner, or as a side dish in the summer or fall. The orange and herb vinaigrette is really delicious!
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Recipe courtesy of Chef Thomas Keller and Bouchon Bakery.
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A yummy casserole with rice, beans, chicken, cheese and veggies. It's easy to prepare and the whole family will love it!
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Mashed sweet potatoes, black beans, and Cheddar cheese are sandwiched between two tortillas for a tasty vegetarian appetizer that even meat-eaters will like.
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Burrito Bowl! With black beans, rice, avocados, salsa, red cabbage, and lime.
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Get Yellow Ears and Black Eyes Succotash Recipe from Food Network