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For my nicoise-style tuna salad, just open three cans: one each of tuna, white beans and sliced olives. Toss these ingredients with slivered red onion, olive oil and lemon juice. Take time, if you like, to boil eggs, or pick them up at the grocery salad bar. Serve the salad with steamed green beans. For an even simpler version, add a little chopped parsley to the salad for color and serve it with salted tomato slices.
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Cannellini beans, or white kidney beans, are smaller than Great Northern beans and add just the right texture in this roasted chicken salad.
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A tasty but strong drink. Southern comfort is a peach bourbon. Peaches are a southern fruit, apples are a northern fruit.
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This recipe is by Moira Hodgson and takes 2 1/2 to 3 hours, overnight marinating. Tell us what you think of it at The New York Times - Dining - Food.
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Make this recipe for quick and easy ham and bean soup in less than an hour with typically on-hand ingredients.
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Ezekiel bread is named after Ezekiel, who lived on it while he was in the desert for two years. It is supposed to be nutritionally complete.
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Feta cheese and Greek seasoning give this three-bean salad recipe a flavorful twist that will be the crowd-pleaser at your next party.
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Small shaped pasta, beans and a can of minestrone soup are added to pork sausage which has been browned with onions, onion powder and garlic to create this thick soup.
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Fresh asparagus and white beans are tossed in a homemade vinaigrette creating a delightful summer salad perfect for lunch or picnics.
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Rotisserie chicken, corn, green chile peppers, and 2 kinds of beans combine in this hearty slow cooker recipe for white chicken chili.
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This recipe is by Suzanne Hamlin and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.