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Canned beans never had it so good. You can pick and choose your favorite beans for this dish, because the cooking method is what makes this salad zing. The beans are simmered in bacon drippings and a sweetened vinegar/cornstarch mixture that coast each bean and makes a thick delicious sauce.
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Potatoes, processed cheese and ground beef are flavored with bell pepper, jalapeno and cayenne in this easy soup.
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Brining the shrimp improves both the taste and texture of this shrimp scampi.
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Carrots, onions, and mushrooms simmer with fresh herbs and white wine to make a flavorful vegan gravy perfect for serving with potatoes, stuffing, or main dishes.
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A yummy Cajun dish. Chicken, sausage, onion and celery with a seasoning including cayenne pepper and garlic. And of course, what Cajun dish would be complete without the roux?!
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Black beans and rice, with bell pepper and chili powder, are a Texas-inspired version of beans and rice even meat-eaters will like.
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Prep these salads once and eat for the week! Make sure to firmly pack the spinach into each jar and they will stay fresh all week. Also a great use for leftover quinoa!
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This recipe is by Dena Kleiman and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Whole Wheat & Peanut Butter Dog Biscuits Recipe from Food Network
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Get Tuscan Soup with Tortellini Recipe from Food Network
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This cold cucumber soup is an elegant first course for a garden party. Pureed smooth and garnished with almonds and grapes, it's a refreshing recipe for summer.