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Cream cheese, bell pepper strips, turkey, lettuce and chunks of avocado are rolled into tortillas spread with cream cheese then sliced into delicious bite-size pieces.
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Pineapple, walnuts and pecans add a sweet crunch to this spreadable hors d 'oeuvres.
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This vegan taco soup made in a slow cooker features a medley of beans, corn, and vegetables that will please even the pickiest eater.
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A Southern-style casserole with sweet potato biscuits and enough comfort to feed a crowd.
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Layers of black beans and cheese make this enchilada bake your new favorite.
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Ziti tossed with kielbasa, sauerkraut, onion and bell pepper and spiced with a bit of mustard and cayenne.
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Get Grilled Corn and Bean Salad Recipe from Food Network
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This slow cooker recipe for a cabbage soup gets extra flavor from chicken bouillon and bacon, while boosting the green content by adding kale and Swiss chard.
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Skip the pasta with this homemade primavera made with grape tomatoes, bell pepper, and cheese that uses spiralized zucchini as its noodles.
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Layers of eggplant, pasta, and a puree of vegetables called a sofrito create a dense, creamy casserole that is filling and nutritious.
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Tostada shells are layered with seasoned ground beef and potatoes topped with an egg and sprinkling of cilantro for a simple Mexican-inspired breakfast.
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This recipe is by R. W. Apple Jr. and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.