Search Results (5,417 found)
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A sweet corn succotash salad with a tangy barbeque vinaigrette: the perfect side dish for a picnic.
A sweet corn succotash salad with a tangy barbeque vinaigrette: the perfect side dish for a picnic.
Ingredients:
barbeque sauce, rice vinegar, vegetable oil, corn kernels, red bell pepper, green onions, white beans, black pepper
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This layered casserole with stuffing, turkey, veggies, mashed potatoes and cheese is the perfect way to serve Thanksgiving leftovers.
This layered casserole with stuffing, turkey, veggies, mashed potatoes and cheese is the perfect way to serve Thanksgiving leftovers.
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Make your favorite green bean casserole even better, with bacon and cheese. No need to wait for a holiday--any day of the week will work!
Make your favorite green bean casserole even better, with bacon and cheese. No need to wait for a holiday--any day of the week will work!
Ingredients:
cream of mushroom soup, milk, cheddar cheese, bacon, black pepper, green beans, fried onions
www.foodnetwork.com
Get Camouflage Salad Recipe from Food Network
Get Camouflage Salad Recipe from Food Network
Ingredients:
soy sauce, wine vinegar, sesame seeds, honey, sesame oil, canola oil, napa cabbage, edamame beans, scallions, cilantro
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This picnic salad with quinoa, pepper, black beans, and onion can be served either hot or cold, making it a great picnic item.
This picnic salad with quinoa, pepper, black beans, and onion can be served either hot or cold, making it a great picnic item.
Ingredients:
chile oil, onion, cloves, red bell pepper, quinoa, vegetable broth, chipotle pepper, cayenne pepper, black beans, corn kernels
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 4 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Barbara Kafka and takes 4 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A great fall or winter side dish, this also can be served as a vegetarian main course.
A great fall or winter side dish, this also can be served as a vegetarian main course.
Ingredients:
spaghetti squash, olive oil, black beans, tomatoes, green bell pepper, garlic, red wine vinegar, cilantro
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This recipe for hummus is supremely spicy thanks to a generous amount of cayenne pepper added; serve with pita bread.
This recipe for hummus is supremely spicy thanks to a generous amount of cayenne pepper added; serve with pita bread.
Ingredients:
tahini, olive oil, lemon juice, garlic, cayenne pepper, cumin, salt, sesame oil, hot pepper sauce, garbanzo beans, water
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Seven yummy layers of delicious ingredients make up this easy and slightly spicy dip that's great with your favorite tortilla chips.
Seven yummy layers of delicious ingredients make up this easy and slightly spicy dip that's great with your favorite tortilla chips.
Ingredients:
refried beans, avocados, salsa, sour cream, cheddar cheese, black olives, tomatoes, green onions
www.foodnetwork.com
Get Make-Ahead Green Bean Casserole Recipe from Food Network
Get Make-Ahead Green Bean Casserole Recipe from Food Network
Ingredients:
green beans, butter, onion, button mushrooms, flour, chicken broth, half and half, fried onions
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"Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!"
"Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!"
www.delish.com
This heavenly, not-so-heavy mushroom and barley soup, from Jewish cooking author Joan Nathan, owes its rich flavor to copious amounts of fresh mushrooms and snipped dill.
This heavenly, not-so-heavy mushroom and barley soup, from Jewish cooking author Joan Nathan, owes its rich flavor to copious amounts of fresh mushrooms and snipped dill.