Search Results (20,840 found)
www.delish.com
If you love dunking pizza crust in ranch, this ranch roux is for you.
If you love dunking pizza crust in ranch, this ranch roux is for you.
www.foodnetwork.com
Get Orecchiette with Greens, Garbanzo Beans and Ricotta Salata Recipe from Food Network
Get Orecchiette with Greens, Garbanzo Beans and Ricotta Salata Recipe from Food Network
Ingredients:
orecchiette, olive oil, garlic, mustard greens, baby spinach, garbanzo beans, cherry, cheese, lemon
cooking.nytimes.com
Beans baked very slowly for several hours develop a creamy texture, while the liquid they cook in, which thickens to a syrup, acquires a caramelized flavor The kale practically melts in this casserole, going from bitter to sweet I love using lima beans in this dish because they’re so big and their texture is so luxurious.
Beans baked very slowly for several hours develop a creamy texture, while the liquid they cook in, which thickens to a syrup, acquires a caramelized flavor The kale practically melts in this casserole, going from bitter to sweet I love using lima beans in this dish because they’re so big and their texture is so luxurious.
Ingredients:
water, olive oil, onion, carrot, rib celery, garlic, white beans, tomato paste, bouquet garni, herbes, bread crumbs
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Get Rice and Beans, Spanish Style Recipe from Food Network
Get Rice and Beans, Spanish Style Recipe from Food Network
Ingredients:
red bell pepper, spanish chorizo, butter, spaghetti, rice, saffron, chicken stock, cloves, chile peppers, onion, tomato paste, dry sherry, white beans, kale
www.delish.com
No fig leaf can hide the fact that figs are the sexiest fruit on earth, with sensuous curves on the outside and juicy, blushing flesh within.
No fig leaf can hide the fact that figs are the sexiest fruit on earth, with sensuous curves on the outside and juicy, blushing flesh within.
Ingredients:
raisin bread, walnut oil, salt, pepper, green beans, figs, thyme, balsamic vinegar, olive oil, sherry vinegar, walnuts, shallot, thyme leaves, parsley
cooking.nytimes.com
A hearty bean soup does not always require hours on the stove Using the canned variety cuts the cook time down drastically for this colorful recipe, which takes no more than an hour start to finish You can save even more time by tackling some prep while starting to sauté the soup.
A hearty bean soup does not always require hours on the stove Using the canned variety cuts the cook time down drastically for this colorful recipe, which takes no more than an hour start to finish You can save even more time by tackling some prep while starting to sauté the soup.
Ingredients:
olive oil, onion, carrot, celery, garlic, tomatoes, water, tomato paste, oregano, yukon gold, kale, white beans
www.foodnetwork.com
Get Simple White Bean Caesar with Herb Garlic Bread Recipe from Food Network
Get Simple White Bean Caesar with Herb Garlic Bread Recipe from Food Network
Ingredients:
butter, basil, parsley, garlic, baguette, mayonnaise, parmesan, brown mustard, worcestershire sauce, juice, white beans, romaine lettuce
cooking.nytimes.com
Make this simple fennel-scented sausage to toss into pasta or onto pizza Par-cook large crumbles to fold into Thanksgiving stuffing or a pot of soup Or fry up patties and serve alongside crusty bread and a bowl of tender white beans doused generously in olive oil
Make this simple fennel-scented sausage to toss into pasta or onto pizza Par-cook large crumbles to fold into Thanksgiving stuffing or a pot of soup Or fry up patties and serve alongside crusty bread and a bowl of tender white beans doused generously in olive oil
www.allrecipes.com
Here's a white almond bark that's full of fragrant almond flavor from toasted almonds and almond extract for an easy homemade holiday candy.
Here's a white almond bark that's full of fragrant almond flavor from toasted almonds and almond extract for an easy homemade holiday candy.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Bryan Miller and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.