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Bacon fat and vinegar make a delicious warm vinaigrette in this hearty crouton-topped salad.
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This recipe is by Barbara Kafka and takes 25 minutes plus weighting and refrigeration time (8-12 hrs). Tell us what you think of it at The New York Times - Dining - Food.
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Sun dried tomatoes and feta cheese are an irresistible combination, and they work deliciously in this pasta salad. Serve chilled with a tasty Italian dressing.
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Steak is braised then served over rice topped with a tomato and lima bean sauce.
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Brussels sprouts, carrots, and garbanzo beans simmered with soy milk, tamari, and garlic, are tossed with basmati rice and spooned into baked butternut squash. A delicious vegetarian and vegan main dish.
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Tomato sauce, cannelini beans, navy beans and ditalini pasta are seasoned with parsley, basil and oregano in this chunky soup.
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This spicy dish combines fresh zucchini, rice, beans and cayenne pepper to really spice up your summer. You may wish to adjust the spices to your taste- we like it hot! Serve with tortillas on the side to scoop up all of the goodies.
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This keto-friendly Chinese stir-fry combines chicken thighs and fire-roasted vegetables like bell pepper, tomato, and mushrooms.
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Thai black rice and kidney beans give this vegan veggie burger a meaty texture; vital wheat gluten helps it keep its shape when cooked.
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Once you try cold-brewing your coffee, you may never go back to your coffee maker! Coarsely ground coffee, cold water, and a bit of time and patience delivers a less-acidic brew you'll love.
Ingredients: coffee beans, water
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Get Cilantro-Lime Rice Recipe from Food Network
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A delicious banana cake made with vegetable shortening that doesn't require frosting! Use ripened bananas for optimum flavor.