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Cornbread Stuffing with Green Olives, Cranberries, and Pecans! Sweet, buttery California green ripe olives add a little something special to this classic Thanksgiving stuffing.
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This recipe is by Barbara Kafka and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Canned pinto beans are simmered with onions, tomato paste, chili powder and vegetable broth, then mashed. It's a quick and easy way to make your own refried beans for burritos, tostadas or dips!
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Shiitake mushrooms and pancetta give this light soup richness and depth.
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Brown rice gives this Asian comfort food a nutritious boost.
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A little bit fancy, a little bit... cheeseburger.
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Instead of making a traditional American barbecue sauce, Grace Parisi prepares a sweet, sticky, slightly fiery version using Asian ingredients, like chile sauce, hoisin sauce, rice vinegar, and ginger.
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Your dinner guests won't miss the beef once they taste this extravagantly seasoned turkey and veggie chili.
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This is an awesome French Onion Soup made at some of the old Famous Barr Department Store Cafeterias.
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Traditional Mexican black beans stewed with chorizo and epazote.
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Diced jalapeno peppers liven up this traditional cornbread and sausage dressing.