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This recipe is by Maura Egan and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a mock pecan pie, which is quite similar to pecan pie, except that it uses pinto beans instead of pecans.
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Brown sugar cookies rolled in confectioners' sugar are fun cookie to make during the holiday season. They taste even better the next day!
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This easy grits recipe is topped with sharp cheddar, scallions, and a dash of hot sauce for fast Southern-style breakfast.
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Blonde brownies are dotted with butterscotch chips to make these chewy bars extra delicious.
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This is a forgiving recipe, and a great way to get your greens! Kale is cooked with onions and garlic, a small amount of pancetta or bacon, and cannellini beans to make a great main dish for two or side dish for 4 or more.
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In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella.
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Vermont maple syrup is combined with a Vermont maple breakfast stout, salt pork, and dried beans resulting in a sweet and savory batch of slow-cooked baked beans.
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Believe it or not the secret to many bean dishes is lard. Red beans are simmered, slowly, with ham hock. Then the beans and meat are processed in a food processor with spices and lard. The beans are reheated and served over rice.
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Crispier and quicker than mushy casserole.
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Shredded chicken, bacon and cheese combine in this bubbly biscuit bake.
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Get Filet Mignon and Scrambled Eggs Recipe from Food Network