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Homemade refried black beans with plenty of green chiles and seasoning are easy to make and taste much better than the canned version.
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Empanada dough is filled with a tasty combination of ground beef, onion, black bean soup and queso fresco and is baked until golden perfection. They're loaded with flavor and guaranteed to become a weeknight favorite.
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Tomatoes, apple, onion, and sugar are simmered into a sweet jam that gets a spicy kick from cayenne pepper in this fun and unique recipe.
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Nutty farro cooked in Swanson® Chicken Broth is mixed with classic caprese ingredients--basil, tomatoes, and mozzarella with a touch of balsamic vinaigrette.
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In this dish from the legendary Inn at Little Washington in Virginia, a center-cut portion of tuna is trimmed to resemble a filet mignon.
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A Mexican classic, chorizo sausage is used to season a variety of dishes, none so brilliantly as this rice dish.
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This paleo turkey sweet potato casserole is layered eggplant, tomato, bright herbs, and a nutty sauce made with almond milk and flour.
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Easier than spelling Mississippi!
cooking.nytimes.com
This recipe is by David Tanis and takes About 30 minutes, plus time to cook the beets. Tell us what you think of it at The New York Times - Dining - Food.
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The salty-sweet combo of raisins, almonds, goat cheese, and olives gives this award-winning vegetarian sandwich its Moroccan character.
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This isn't your average stuffing. Brandy, dried cranberries, and sweet potatoes offer the perfect contrast to the savory sausage and cornbread stuffing.
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Get Sweet Roasted Rosemary Acorn Squash Wedges Recipe from Food Network