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An easy vegetable stew recipe with Mexican flavors. You will need butternut squash, carrots, canned pinto beans, plus almonds and sesame seeds for thickening.
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Get Red and Green Bean Salad Recipe from Food Network
cooking.nytimes.com
If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this rich, meaty soup But if not, chicken stock works well, too.
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Coi chef Daniel Patterson's vegan roasted eggplant soup recipe is ideal for a cool summer meal.
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All the great fixings of chicken posole, in a salad! Chili rubbed sauteéed chicken breasts with hominy, avocado, radishes, salad greens.
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These butternut squash tamales, featuring a honeynut squash fudge and pumpkin seed dip, will impart some bold Mexican flavor into your fall cooking.
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The chicken finishes cooking in a rich and creamy peanut sauce for a simple dish that makes supper super.