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Get Fried Green Tomatillos with Burrata, Cumin and Basil Recipe from Food Network
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This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a family favorite. Spinach, fresh mushrooms, artichokes and cheeses make up a mouth-watering side dish that is creamy and delicious. Like a green bean casserole, it's topped with French-fried onions, and has a flavor they'll love.
cooking.nytimes.com
This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal accompaniment Farofa is served all over South America with all kinds of dishes; this version, with caramelized onions adapted from Felipe Amaral in Rio de Janeiro, was my favorite
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Veggies, beans, and cheese sandwiched between two tortillas then heated in oil until golden on both sides.
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This white bean and ham soup uses a leftover ham bone or ham hocks, white beans, and vegetables to make a thick, hearty soup.
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Carrots and bean sprouts are tossed with fresh coconut, cilantro, and a simple dressing made with lemon juice, sugar, and toasted mustard seeds.
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In this classic Latin American dish known as tostones, unripe plantains are sliced, smashed and fried twice, until golden.
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Peas, water chestnuts and onion in a creamy celery sauce form the base for this sophisticated side dish casserole.
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Green grapes are folded into a sweetened cream cheese and sour cream mixture freckled with pecan bits in this fruit salad.
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Fresh green beans with sweet caramelized shallots and savory Italian pancetta take vegetables to a whole new level.
Ingredients: green beans, shallot
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This easy mushroom broth recipe makes the perfect base for soups, stews, gravies, and risottos.