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Tender and juicy pressure cooker ribs, cooked with red onions and barbeque sauce, are so fast they're ready to devour in less than an hour.
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Tasty Great Northern beans, simmered with ham, onion, brown sugar and spices.
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Green beans are baked into a rich, zesty casserole with chili sauce, onion, bacon, brown sugar and a little dry mustard. This dish will add a little excitement to your vegetables!
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Celebrity chef Andrew Zimmern learned to make gumbo on a trip in the Louisiana bayou. This version of the famous Cajun dish calls for andouille sausage and super spicy habanero chile, as well as fresh shellfish.
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This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains
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Get Hearts of Palm, Corn, Cherry Tomatoes and Avocado Salad with Green Onion-Coconut Dressing Recipe from Food Network
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Classic, versatile veggie loaf can be made in muffin cups for a mini variation.
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These peppers are packed with all of the flavor, so you'll never know they're healthy.
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Cook the pasta, combine with sweet peas and a bit of chopped onion, and spoon on mayonnaise and a dash of hot sauce.
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This recipe is by Craig Claiborne With Pierre Franey and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.