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This sweet and spicy chutney combines pineapple, mango, cucumber, and jalapeno for a colorful topping for scallops or chicken.
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Ham and bacon lend a smoky taste, while cream gives rich texture to this ham and potato chowder, starring a supporting cast of leeks, onions, garlic, rosemary, and carrots.
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Quick-cooking rice noodles get dressed up in a soy- and chile-sauce glaze. Garnish with chopped green onions.
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A green tube cake made by altering a cake mix with pistachio pudding and green food coloring.
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Fresh green beans and fresh fennel, cooked until crisp-tender are then briefly sauteed in extra-virgin olive oil, along with fresh basil and crumbled feta cheese.
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No cans here! Fresh mushrooms, onion, and herbs with frozen green beans, sour cream, and cheddar cheese make this a delightfully tasty twist on the traditional casserole.
cooking.nytimes.com
Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market The ingredient list is long, but the labor involved in making this soup is minimal It tastes best if you make it through step 2 a day ahead.
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A creamy green bean casserole with bacon and toasted almonds is topped with a crispy crust in this crowd-pleasing Thanksgiving side dish.
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A recipe for the complex, aromatic Indian spice blend garam masala.
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Spicy pepperoni is added to a delicious medley of sauteed Italian sausage, onions, garlic, mushrooms, green bell peppers, tomatoes and fresh basil. Stir cooked rigatoni into the sauce and give it a long, slow simmer until all the flavors meld.
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Pork, green onions, and green chiles are tossed in hot caramelized sugar until golden brown. The sugar melts into a sweet and savory sauce.