Search Results (5,417 found)
cooking.nytimes.com
Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients You can serve this sweet potato salad warm or at room temperature; it’s great both ways.
www.allrecipes.com
As implied by the title, this salsa recipe has the surprise addition of dill pickle flavor through addition of diced pickle and pickle 'juice.'
www.foodnetwork.com
Get Black Bean Burgers Recipe from Food Network
www.allrecipes.com
Filipino soul food combines oxtails, eggplant, and green beans in a peanut sauce. Serve over hot cooked rice.
www.allrecipes.com
This recipe tastes like pecan pie, but uses pinto beans instead of pecans!
www.allrecipes.com
These tortillas stuffed with scrambled eggs, beans, and salsa are great anytime! Can be enjoyed cold as well, so they're perfect to pack for the kids' lunches (or to bring yourself). Very fast and nutritious!
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Tuscan Beans With Tuna Recipe from Food Network
www.chowhound.com
A classic recipe for baked beans with smoky bacon and molasses.
www.allrecipes.com
Garlic powder, onion powder, salt and pepper are caramelized with fresh green beans, lending a grilled flavor to the tender-crisp beans.
Ingredients: green beans, olive oil