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Green beans in a bright, tangy dressing that combines balsamic vinegar, olive oil, shallots, and garlic. Served cold.
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Green beans and potatoes are a perfect combination! This recipe brings them together with thyme, vegetarian Worcestershire and parsley.
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This is my interpretation of the green beans from my favorite Japanese restaurant. Serve with a grilled steak! You can omit the miso paste if you choose.
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This is a great party dish or appetizer, made with creamy hummus and bell pepper.
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Pork slow-cooked with a mixture of reconstituted dried chile peppers, chicken stock, and canned white hominy combine for a simple way to make this traditional Mexican soup.
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Get Garden Pasta Salad Recipe from Food Network
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This colorful coleslaw is sweetened with agave syrup and given a bit of heat with the use of a habanero hot sauce.
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Warm watermelon salad made with scallions and jalapeno peppers is a new savory twist on a summertime favorite.
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A side dish combining fresh corn, bacon and green pepper. This is not a low fat, low calorie dish but it sure is good. It can be made ahead and refrigerated until you are ready to 'fry' it.
Ingredients: corn, bacon, green bell pepper
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Seek out shrimp in the shell and use the shells for a quick, easy seafood broth Freeze what broth you don’t use in the dish; it comes in handy when you need a seafood broth for a risotto or a stew.
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Beef chuck roast is simmered with plenty of chile peppers and spices in the slow cooker creating a spicy, Mexican-inspired filling for tacos or burritos.
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Get Jicama Slaw Recipe from Food Network