Search Results (3,246 found)
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A homemade liqueur made with whiskey, lemon, milk, sugar, chocolate and vanilla beans.
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This chili recipe is a hit for potlucks and family gathering, whether it's summertime or winter.
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The delicate crunch of this dish makes eating your vegetables a pleasure.
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Pinto beans and queso fresco stuffed into tamale dough.
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A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.
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Get Hearty Sirloin Chili Recipe from Food Network
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Corn tortillas are lightly fried to make a crisp pizza crust in these fun Cinco de Mayo-inspired appetizers.
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This cauliflower Tuscan soup is great take on the famous Italian soup zuppa Toscana with cauliflower, kale, navy beans, sausage, and cream.
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Green beans are baked into a rich, zesty casserole with chili sauce, onion, bacon, brown sugar and a little dry mustard. This dish will add a little excitement to your vegetables!
cooking.nytimes.com
Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
cooking.nytimes.com
This recipe is by Mark Bittman and takes 20 minutes, plus at least 2 hours' soaking. Tell us what you think of it at The New York Times - Dining - Food.