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Chicken stock and ground pork are the base for this savory Asian-inspired cabbage soup packed with veggies such as bean spouts, corn, and mushrooms, and seasoned with ginger, garlic, Szechuan and soy sauces, garlic, ginger, and a hit of heat from cayenne pepper.
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This salad is a kaleidoscope of color and taste - black beans, yellow corn, green peppers, and red, red tomatoes. Lime juice, garlic and jalapeno give it some punch.
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It is a fresh and colorful salad made with potatoes cabbage, peppers and corn in a tangy Dijon dressing. Full of flavor and loved everywhere I take it. Serve this cold on a hot summer day with a loaf of crusty bread and your favorite cheese.
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Here's an old-timey hamburger and mixed vegetable soup, made the way Grandma made it (if Grandma had a slow cooker).
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Here's a belly-warming Instant Pot® potato soup perfect for winter evenings when you need a cheesy chowder filled with ham and vegetables.
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This dish is summery and lower in fat than many, yet it's surprisingly filling. It's also simple to prepare and uses common ingredients.
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Pairing squash and onion with corn and cheese in a casserole is one way to sneak some extra vegetables by those picky eaters in your household.
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Layers and more layers make this tortilla and bean casserole incredible. It includes three kinds of beans, lots of cheese, and goodies such as jalapeno peppers, cumin, salsa, and sour cream.
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Beef, corn, peppers, and peas are baked together in a tomato sauce to yield a quick, cheese-topped casserole.
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A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with shredded chicken. Top each bowl with Cheddar cheese, sour cream, and crushed tortilla chips. Made mostly of canned ingredients, this tasty soup lets the slow cooker do the work so you don't have to!
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This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.