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This Syrian rice dish features ground beef spiced with allspice, cinnamon, and black pepper, and is mixed with pine nuts. You can also try it with other meat, like lamb.
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This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: brown rice, butter, fontina
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Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.
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For the little ones that are either teething or don't have enough teeth this cereal is nice and mushy but sticks to a spoon very well. It's easy to eat and tasty. If my toddler is any judge, it's scrumptious, too! You may substitute cranberry juice for the grape juice if you wish.
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Get Rice Balls Recipe from Food Network
Ingredients: tuna, sushi rice
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A gluten-free, light and airy lemon cake make with almond flour, eggs, and sugar. Perfect for a holiday dessert!
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Serve warm with ice cream, frosted with cream cheese, or all by its lonesome. This cake is always a treat.
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This recipe for egg fried rice with cucumber is a great way to use leftover rice, creating a quick and easy, Asian-inspired lunch or dinner.
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Get Lemon-Lime Pound Cake Recipe from Food Network
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This delicious 'sandwich,' made with pound cake and frosting, is perfect for April Fool's Day, Halloween, or even birthday parties.
Ingredients: cake, butter, frosting, food coloring
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.