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cooking.nytimes.com
Pinto beans are emblematic of the Old West — good cheap hearty fare These plain ones are good with just about anything or as a meal in a tin plate, cowboy-style, with a chunk of cornbread For the best tasting beans, cook at a bare simmer, and keep the liquid level just 1 inch above the beans’ surface as they cook.
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This pie--using a pre-made crust, pudding mix, and whipped topping--can be assembled in minutes. Allow at least 1 hour for it to set.
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This variation on campfire s'mores puts the emphasis on the chocolate, with a rich, smooth fireside fondue.
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Get Gnocchi Nicoise Recipe from Food Network
cooking.nytimes.com
Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy I weighed the asparagus after breaking off the ends If you want to make this into a more substantial main dish salad, you can add a can of chickpeas to the mix.
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This baked pasta dish uses whole wheat penne, ground turkey, and low-fat cheeses.
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Top-notch toppings take this burger to the next level.
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Spicy barbecue sauce and smoky bacon add a punch of big flavor to this creamy dip.
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Tempting morsels of pork are wrapped in smoky bacon in this elegant dish.
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Get Bacon Braised String Beans Recipe from Food Network
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Seared chicken breast, bacon, bell peppers, mushrooms, and tomatoes make a great fajita filling! You'll love this spooned into soft, warm, flour tortillas.
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These delicious stuffed mushrooms with bacon, Edam cheese, rosemary, and onion are the perfect finger food or appetizer for any occasion.