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It's so good on a chilly spring night and even better with a grilled sandwich for lunch the next day. By the way, you can omit any veggies you chose, but don't use canned vegetables. I promise you it's just better this way
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This soup uses vegetable stock for the base and then goes on beautifully from there. Fresh corn, zucchini and cabbage join potatoes, carrots and celery. And lots of beans. This thick, thick soup cooks for only half an hour and is perfect. Thick broth, te
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Reds, yellows and greens are mixed together in this vibrant, flavorful salsa that perfectly captures the essence of summer.
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Zesty meat, beans, and peppers topped with sweet corn bread. A great, fast, family pleaser or potluck dish. Depending on the crowd you're trying to please, you may want to jazz it up: Bulk up the meat mixture with extra veggies, add Cheddar cheese, jalapeno peppers, or chili powder to the cornbread.
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This is a fun and stackable dish that literally looks like its name. First comes the plate than the pile of corn chips, then kidney beans, lettuce, tomato, green pepper, onions, olives, carrot, cheddar cheese, salsa and finally, a dollop of sour cream.
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Fun and fail-proof, this 100-year-old recipe has the whole family pulling the legendary taffy and shaping the sticky molasses popcorn balls.
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Rich, chewy caramel to individually wrap or use in candy making.
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Quick and easy Baja-style chicken bowls with salsa and Monterey Jack cheese are the perfect weeknight meal.
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Your favorite crunchy peanut snack is now for everyone with this lactose-free peanut brittle recipe.
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I've been making this since I was about 5 years old when my grandmother, Agnes Steinbeck Bowman decided I was old enough to learn to cook. I've never tasted better cornbread in my 47 years (the cornbread made by the old cook at our cafeteria came close!)
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Roll confectioners' sugar and peanut butter into divinity candy and slice off small pieces for the holiday dessert tray.