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Slow-roasted cherry tomatoes bring their concentrated, sweet flavor to a salad made with arugula and green beans, and topped with toasted pine nuts and feta cheese.
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Another way to use the versatile green bean in summer cooking Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa Green beans are such a reliable and versatile summer vegetable
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These baked pinto beans are mixed with bacon and lots of spices, then topped with all the fixings you could want, including cheese, sour cream, avocado, and an...
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Get Pasta Salad With Steak, Bell Pepper, Green Beans and Bacon Recipe from Food Network
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If you love doner kebaps, you'll love this homemade version! Thin slices of beef (or chicken) are broiled until crisp--no big rotating spit required. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis.
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Fresh snow peas are stuffed with a blend of cream cheese and smoked salmon to make this easy and beautiful appetizer.
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This Southern sawmill gravy is vegetarian because it's made without sausage, and it's flavored with rubbed sage and fresh black pepper.
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"This a great dish for a crowd--it can be doubled or tripled. Ingredients can be kept on hand and preparation is simple and fast! Also can be made in slow cooker."
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Get Laberspiessli Zuri-Hegel Recipe from Food Network
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Preserved lemon gives this exotic vinaigrette an extra dimension.
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Melt-in-your-mouth artichokes crown chicken baked in a mushroom-sherry glaze.
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If you want the punch of a spicy, intensely aromatic pastrami, then this recipe will have you smiling from the first mustard-smeared bite to the last.