Search Results (3,246 found)
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This is a hearty Russian vegetable soup with a great flavor. Add seasonal veggies for more variety. Enjoy!
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Black beans, cooked barley, Cheddar cheese, and veggies come together for a tasty vegetarian burger. This is the perfect addition to the grill this summer.
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Quinoa, black beans, and preserved lemon are tossed with a sweet orange dressing in this tasty salad with plenty of color and texture.
cooking.nytimes.com
This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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According to writer and recipe developer Jess Thomson, it's best to weigh flour on a kitchen scale instead of using measuring cups.
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Living on the coast we are sometimes forced to evacuate during hurricane season. Put this pasta salad in a covered container, and throw it in the cooler. It's a full meal in one bowl. It's easy to serve. Spoon it up into a cup and eat it in the car, camper, or in our case, a motel room! That's why we call it Evacuation Tuna & Pasta Salad.
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Shrimp, white beans, red onion, and fresh tomatoes are tossed in an Italian vinaigrette and served over salad greens for a simple and tasty option for lunch or dinner.
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This crowd-pleasing casserole uses pantry ingredients and refrigerator staples baked until the filling is bubbling and the piecrust topping is golden.
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Black beans and tomatoes are simmered with onions and garlic and then tossed with wilted spinach for a colorful side salad.
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Dried navy beans are the base for this hearty homemade soup. Onions and celery are sauteed with bacon and added to the chicken bouillon broth, spiced with cloves and bay leaf.
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Brown turkey in a skillet with onion, garlic, and bell pepper and then put it in the slow cooker with tomatoes, kidney beans, and seasonings for an easy turkey dinner the family will devour.
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Diced tomatoes with green chilies, black beans, brown rice, and a trio of cheeses make a simple casserole.