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Mom's ham and bean soup is a warm and comforting, made-from-scratch soup that is perfect for cold winter days.
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This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics.
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Slow cooking ease combined with fantastic flavor has made this a favorite at our house & even kid's 'yuk-lima beans' have turned into 'YUM--LIMA BEAN SOUP.'
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A twist on potato salad. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.
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This Brazilian pork stew features both pork tenderloin and chorizo sausage. My Brazilian friend makes this for me occasionally and it is fabulous!
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Get Egg-and-Bean Dinner Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by William Norwich and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This mixed green salad recipe is full of flavor and filling enough to be a meal.
www.delish.com
Mussels have three things going for them: Theyre cheap, quick to cook, and delicious. Using clean farmed mussels negates their one big drawbackthe tedious chore of scrubbing and debearding.
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Coming soon to a market near you: sweet-tart raspberries. Use the fruit as the base for an aromatic syrup, and combine with seltzer for a refreshing sip.
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These pumpkin pie bars have all the flavor of a pumpkin pie and are much less work.
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These vegan black bean quesadillas replace the traditional cheese filling with pureed great Northern beans, nutritional yeast, and lots of spices for a tasty Mexican-inspired meal.