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This was made from Thanksgiving leftovers, and ingredients in my pantry. It's a family favorite and a hit at Pot lucks. With leftovers, it's a breeze, made from scratch ... it's work. Either way it's a hit and well worth the time. After a holiday meal half the work is done because you usually have the mashed potatoes, and turkey. When I make it from scratch, I usually use chicken rather than turkey. Prep times are from leftovers.
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Chocolate pudding gets a high-protein Mexican twist: this simple and delicious recipe is made with beans and mole sauce spices.
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An easy Tuscan-style bean dip that's made in the food processor.
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Chewy buckwheat, summer (yellow) squash, and garbanzo beans are tossed with lemon juice, Parmesan cheese, and toasted walnuts in this hearty salad.
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Green bean casserole takes on an Italian-inspired twist with the addition of onions caramelized in balsamic vinegar and a Parmesan cheese topping. Serve at Thanksgiving or for a special occasion.
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This easy and earthy side dish is great on its own or served with some good crusty bread and a glass of wine. Add grilled vegetables to transform this into a hearty vegetarian entree.
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Tender, cheese-filled tortellini turns this hearty bean and vegetable soup into a family favorite.
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Get Green Bean Casserole Recipe from Food Network
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Get Green Bean and Asparagus Tempura Recipe from Food Network
cooking.nytimes.com
This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures Making your own corn stock deepens the flavor of this dish, but if you don’t have the time, chicken stock will work The dish is also pleasingly light, for risotto — finishing the dish by folding in airy whipped cream adds richness without also adding heft