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cooking.nytimes.com
This recipe is by Cathy Barrow and takes 1 hour, plus 3 days’ pickling. Tell us what you think of it at The New York Times - Dining - Food.
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This dish is a wonderful easy dish, made in foil pouches in the oven or grill, or even just a casserole dish. NOTE: If you want, you can use parchment pouches...
www.delish.com
Layers of black beans and cheese make this enchilada bake your new favorite.
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Get Grilled Cheese-Stuffed Chile Tacos Recipe from Food Network
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Get Chicken Kebabs with No-Cook Peach Chutney Recipe from Food Network
www.allrecipes.com
Enjoy a healthful, vegetarian meal packed with protein and flavor! In this hearty recipe, GOYA® Low Sodium Black Beans are cooked with onions, a medley of spices, rich tomato sauce, bell peppers and a hint of smoky chipotle. Once ready, the chili is mixed with GOYA® Organic Quinoa and corn.
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Chicken breasts, black beans, corn, and zesty spices make up the filling of a layered casserole topped with tortillas, a Mexican-inspired creamy sauce, and cheese. It's great served with your choice of toppings like sour cream, guacamole, sliced avocados, sliced black olives, or whatever else you like.
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Roasted chile peppers and tomatillos from the sun-kissed Saint Charles Mesa flavor this hearty shredded pork chili made in a pressure cooker.