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cooking.nytimes.com
This recipe is by Jeannette Ferrary and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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White corn is what separates this green bean casserole from the others! Green beans and corn are baked with cream of mushroom soup, dried onions and Cheddar cheese, and topped with fried onions.
www.delish.com
You can use beans or lentils to thicken an aioli. Mix and match the beans' flavor and color to the soup.
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Canned white beans and cooked chicken meat are mixed in chicken stock with tomatillos, green chilies, chopped tomatoes, and fresh corn kernels in this lightly seasoned chili.
cooking.nytimes.com
These have a delicate texture and a wonderful savory taste They’re a little tricky to turn, as they can fall apart Don’t make them too thick and use an offset spatula, and it will be easier for you
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Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.
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Green beans marinated overnight in Italian-style salad dressing, and then wrapped with bacon and broiled.
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Black bean vegetable soup with pureed tomatoes and corn is a hearty and warm dish to serve on cold days.
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Water chestnuts give this classic green bean casserole crunch, while crumbled bacon boosts the flavor.
www.chowhound.com
This green bean casserole recipe has all the flavor of the classic dish but is made from scratch.
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Welcome to a new and tastier version of the classic green bean casserole with bacon and fresh mushrooms.
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Get Escarole and Bean Soup Recipe from Food Network