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Recipe from my mom
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This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch.
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These tacos are a beautiful way to serve black beans, which contain at least eight different flavonoids — phytonutrients with anti-oxidant properties One caution, though: canned beans may contain high levels of sodium, which usually can be reduced by rinsing the beans in water These black beans can't be rinsed, of course, and in fact will be reduced
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Chili, kidney and black beans are combined with habanero peppers, red pepper flakes, and heaping doses of cumin, chili powder, salsa, black pepper and more in this fiery ground beef chili.
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This recipe is one of our family favorites!! Beef strips are simmered in a Burgundy wine sauce, then served hot over noodles.
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This is a typical dish from the Dominican Republic. It can be served as a main dish, with a salad on the side, or as a side dish.
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Any mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd.
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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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This aromatic and hearty lentil soup is spiced with cumin and coriander for a light, yet filling meal.
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Fun and frilly lasagne noodles support meaty layers of tomato sauce alternated with creamy, cheesy ricotta, egg and mozzarella. Bake until bubbly for an easy, satisfying casserole.
cooking.nytimes.com
This is a classic Italian bean and pasta soup If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
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This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.