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Potatoes and carrots are sauteed with Brussels sprouts, bell pepper, onion, garlic, and peas in this thyme-accented vegetable dish.
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Shredded green plantains are shaped into patties, then fried until crisp. Serve these "little spiders" as a snack or side dish.
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Whether you grill or broil these fajitas, they'll soon be a favorite with your family. Chopped fresh cilantro adds a special touch to the flavor blend.
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Don’t throw out that stale baguette Here an old bread gets new life after being soaked in milk and mixed with some cooked chard and red pepper Topped with cheese it makes for an easy, thrifty, midweek meal.
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Amazing salad with a creamy sour cream dressing.
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This salad is a kaleidoscope of color and taste - black beans, yellow corn, green peppers, and red, red tomatoes. Lime juice, garlic and jalapeno give it some punch.
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Beans- Use a bean you like, I still haven't chosen a best bean for this chili. I try a different bean each time I make it. The last batch I used yellow indian...
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This is a great one-pot dish of green chili chicken and rice with 3 different types of chile peppers - Anaheim, jalapenos and fire-roasted green chiles.
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A hybrid between an omelet and a sandwich, eggs mixed with cheese and folded around bacon, plus assorted meats and vegetables of your choice is served between toast to make a hearty breakfast or brunch main dish.
cooking.nytimes.com
Here is a chunky relish of cabbage and bell pepper commonly served in the South with salty cold cuts and meats It couldn’t be simpler: simmer chopped vegetables for 15 minutes in a spiced brine — we use judicious amounts of clove, allspice, cinnamon and toasted coriander — and pack into jars We tip the balance more toward green tomato than cabbage when green tomatoes are available because we love the tomatillo-like flavor of a green tomato — a near-apple flavor, but without the sweetness