| Recipe |
Description | Source |
Rating |
|
|
Description: Sweet and tangy in the Carolina style: great with ribs or BBQ chicken
Source: mamarezza |
|
|
|
Description: A classic
Source: Rachael Ray |
|
|
|
Description: New family favorite-quick & easy
Source: Mamarezza |
|
|
|
Description: Provides complete protein and can stand alone as a luncheon or light supper
Source: Epicurious- July 1994 |
|
|
|
Description: Nice addition to an antipasto platter
Source: mamarezza |
|
|
|
Description: Quick & hearty
Source: Star Ledger |
|
|
|
Description: A must for Mardi Gras!
Source: manarezza |
|
|
|
Description: refer to name
Source: Fog Island Cafe |
|
|
|
Description: Spicy Black Beans
Source: Food TV |
|
|
|
Description: This bean recipe is purposely brothy; if you have leftovers, reheat and smash them—they're great on toast with an egg.
Source: bon appetit |
|
|
|
Description: Good on an antipasto platter
Source: Mama |
|
|
|
Description: We prefer untreated shrimp, but if your shrimp are treated with added salt or preservatives like sodium tripolyphosphate, skip brining in step 1 and increase the salt to 1/2 teaspoon in step 3. Serve with crusty bread.
Source: America's Test Kitchen |
|
|
|
Description: Serve slightly warm with a drizzle of olive oil...goes well with garlicky sausages or salmon.
Source: Ina Garten- How easy is That? |
|
|
|
Description: Fabulous! Serve hot with garlicy French sausages.
Source: Ina Garten |
|
|
|
Description: A refreshing alternative to traditional tomato bruschetta, with rosemary adding depth of flavor and heart-healthy olive oil playing staring role.
Source: In Good Taste |
|
|
|
Description: Good with or without the tuna!
Source: mamarezza from the Summer Cookbook by Susan Branch |
|
|
|
Description: Strips of prosciutto top each toast and are topped in turn with a mound of creamy white beans and sprinkling of crisp red onion.
Source: Food and Wine |
|
|
|
Description: A light broth loaded with chunky Great Northern beans and topped with a sprinkling of bacon, this soup was inspired by the caldo gallego (a Spanish white-bean soup) that chef Jose Garces serves.
Source: Food & Wine |
|