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This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fire roasted tomatoes, fajita seasoning, and seasoned black beans give this quick and delicious soup a cooked all day flavor.
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A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.
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This crunchy bean salad is tossed with celery, green peppers, and cucumbers and coated with a vinegar-based dressing for a perfect picnic salad.
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Plenty of crisp vegetables are served with fried rice in this tasty, simple dish.
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Chicken, ham, and sausage in a peppery hot tomato sauce all mixed up with rice for a hearty Louisiana stew that bides its time in the slow cooker.
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Seven layer taco dip made with refried beans, sour cream, and salsa is the perfect platter for parties and family get-togethers.
cooking.nytimes.com
This recipe is by Eric Asimov and takes 1 hour 30 minutes, plus 1 hour's standing. Tell us what you think of it at The New York Times - Dining - Food.
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In this Syrian-inspired soup, dried green lentils are cooked with spinach then finished with lemon juice for a quick warming meal.
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Quick & easy! Only 3 ingredients required: bacon, a block of Cheddar cheese and jalapeno peppers. The men in my family are crazy about these yummy treats. In fact, my husband often eats them as a meal!
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I usually make this the day after we have roast chicken. The recipe calls for baking, but the ingredients can also be added to a slow cooker and cooked on Low for 7 hours. We serve this with cheese, tortilla chips, sour cream, salsa, black olives, and guacamole.
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