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Soft tortillas, layered with a mixture of refried beans and processed cheese food, are wrapped around crisp taco shells in this fun idea for taco night.
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Great textures and tastes in this salad of chickpeas, chopped apples, and nuts. A creamy honey-mustard dressing adds yet another taste dimension.
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Green lentils and kidney beans are tossed in a light vinaigrette for a vegan, protein-packed salad. Bring to your next gathering or pack it for lunch!
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A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.
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This recipe is by Dena Kleiman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Potato wedges are fried with seasonings and plenty of jalapeno flavor. Spicy and delicious! Excellent with sour cream, ketchup, BBQ sauce, or steak sauce.
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Spices typical in Mexican cuisine and the freshness of cilantro and lime give this hearty soup a freshness you will love.
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Cut faces into stuffed peppers to make cute jack-o'-lanterns for your Halloween dinner. Use yellow or orange peppers for an even more realistic effect. The flavorful beef stuffing is made with whole wheat bread instead of rice.
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Get Octopus Mac and Cheese Recipe from Food Network
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Indian tacos of homemade fry bread topped with chili, cheese, lettuce, and tomato are a favourite at Aboriginal Pow Wows all summer long.