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This recipe gives you a Mexican-style version of tater tot casserole.
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Fresh spring vegetables enliven shellfish and bacon.
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Carolynn Carreno's recipe for this Chino Ranch Vegetable Bowl is packed with vibrant, fresh flavors from tons of grilled vegetables, plus fresh mozzarella cheese...
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This thick soup is bursting with the flavors of bacon and sauteed apple. Top with mozzarella cheese, and serve with Italian or French bread.
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Corn, black beans, cumin, and Monterey Jack cheese lend Southwestern flavor to these fried egg rolls. They're perfect for parties. Serve with salsa or ranch dressing.
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Layers of chili and crumbled corn bread topped with sour cream and scallions will keep you cozy.
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Onions, bell peppers and jalapenos are heated in a skillet. Black beans come next and then cubes of cream cheese and a bit of cilantro. Scoop this wonderful concoction into a warm tortillas and try and eat just one.
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This is NOT your usual plain green bean casserole. This is a recipe that started with my great-aunt and has been passed around our family for years. People tasting it for the first time ALWAYS want the recipe!
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This hearty black bean chili has ground turkey, is flavored with chili powder, oregano and basil, and perked up with a spoonful of red wine vinegar.
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These goody filled packets also go nicely with sour cream and salsa.
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Enjoy this creamy cheese and sausage salsa dip during the Big Game, or any time!
cooking.nytimes.com
You smash half the chickpeas in this recipe to make a spread, sort of a warm rustic hummus enhanced with garlic cumin and hot pepper, along with a liberal drizzle of olive oil You can use either freshly cooked dried beans or canned chickpeas (also known as garbanzo beans), though freshly cooked is always preferable Tuck some into a pita for a vegetarian sandwich or serve as a dip to eat with bread and olives; a dollop of minty yogurt and a drizzle of tahini sauce make nice additions