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cooking.nytimes.com
Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner They can be served open-faced or folded over
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Red cabbage, apple, and onion are combined in this Polish slaw often made during the autumn months, when bright colors are much appreciated.
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Fish tacos are a staple among California surfers but are often beer-battered and fried. Kerry Simon's healthier, grilled version enriches the guacamole with low-fat sour cream.
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Get Pork and Cabbage with Wild Rice and Spiced Apple Recipe from Food Network
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Breaded foods, like this crispy shrimp, can taste just as good when baked rather than fried.
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These open-faced tostadas will make you forget all about Taco Tuesday.
cooking.nytimes.com
Freshly cooked white beans hold their shape better than canned ones, so unless you’re really pinched for time, cook the beans yourself for this hearty, lively winter salad Serve it as a side dish for roasted meats or chicken If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Runzas, also called bierocks, are traditionally yeast rolls with a beef and cabbage stuffing. In this quick and easy version of the classic, a beef and cabbage mixture is served on steamed hamburger buns.
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This St. Patrick's Day, tuck the makings of traditional beef-and-potato stew into flaky pastries you can bake straight from the freezer.
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Water Kimchi is a very satisfying dish with a cooling taste that off sets some of the spice effect of many Korean dishes.
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Crispy on the outside and chewy on the inside, these little rice cakes make a great starter, side or even main dish for any meal. Keeping the elements separate...