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This is the same recipe my mother's side of the family has been making for years, with my own special touch. Serve it with all of the fixin's. It goes great with cornbread, fried potatoes and fried cabbage.
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Forget to soak your beans, but still want to have burritos? Simply grind them in your wheat grinder and boil some water. In about 15 minutes, it's time to eat.
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This is a traditional vegetarian refried bean recipe that tastes great with hardly any fat! You can sprinkle in Monterey jack cheese if you like.
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Fresh green beans with sweet caramelized shallots and savory Italian pancetta take vegetables to a whole new level.
Ingredients: green beans, shallot
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This thick and hearty beef taco soup comes together in a flash. Ranch dressing mix sets it apart from your average taco soup.
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Classic hummus gets a little kick with the addition of peppery arugula. Serve this as a dip or sandwich spread.
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Breaded with bread crumbs, coconut, sugar, and cinnamon, these quick and easy banana fritters are a sweet, delicious treat.
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These light doughnuts are adapted from Robert Jorin, a third-generation Swiss baker at the Culinary Institute of America at Greystone.
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This recipe for baked tortilla chips brushes corn or flour tortillas lightly with oil and bakes them until golden brown and crispy.
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A zesty and impressive garbanzo bean side dish baked with pistachios, cumin, and thyme. Goes great with just about any meat.
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Quick and easy black beans and rice with onion, bell pepper, garlic, Tabasco, oregano, and white rice.
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This is a rich pie bursting with stewed dried figs and topped with fluffy meringue. The figs need to be soaked overnight, so plan ahead!
Ingredients: pie crust, figs, eggs, sugar, salt, egg whites