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Simply roast fresh green beans with olive oil, salt, and black pepper until browned to bring out their nutty flavor.
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Say "no!" to plain white rice and use this recipe to add flavor and color to converted rice with onion, garlic, bell pepper, and parsley.
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This homemade take on Szechuan green beans is less oily than the Chinese take-out version and gets a spicy kick from red pepper flakes.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I love grits, which is strange since I was raised in Wisconsin. My husband on the other hand hates them and he was raised in the south. He however loves these garlicky, cheesy grits. This is a great dish to serve with barbequed ribs or chicken
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Chicken tenderloins make a quick filling for tacos, along with plenty of garlic, black beans, bell peppers, cilantro, and a Mexican cheese blend.
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This is for garlic lovers! Tiny pieces of garlic are fried in olive oil and served over pasta, then topped with Parmesan cheese. Don't be scared off by the amount of garlic used, it caramelizes and sweetens as it fries in olive oil. It has become a favorite in my family, including my kids.
www.delish.com
For his take on the ubiquitous dip, Istanbul's star chef, Mehmet Gürs, uses earthy green lentils instead of chickpeas but stirs in a little of hummus's classic ingredient tahini for nuttiness.
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Caramelized garlic and cheese! Is there anything better with green beans? You'd better make plenty for everyone!
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Green beans are steamed in the microwave, dressed with a few simple ingredients, and ready to serve in just a few minutes.
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"If you have some potatoes, green beans, and cauliflower, you have a heck of a dish," says José Andrés.
www.simplyrecipes.com
Simple and easy curry made with Granny Smith green apples.