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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Delicious vegan curry with cauliflower, chickpeas, onion, tomato, and cilantro.
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The cooked grains can be refrigerated for up to 5 days or frozen for up to 1 month.
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This cabbage and dumpling soup has a savory German-inspired broth with apples and bacon bits.
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Tostadas layered with a homemade salsa, shrimp, and avocado are a quick and easy lunch or appetizer.
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A versatile seasoning blend that's great for baked fish, roasted lamb, or incorporated into a pastitsio.
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Garlic, serrano peppers, and garam masala are cooked with cabbage and potatoes in the Indian-inspired masala cabbage soup.
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Thin, thin cucumbers are doused with sugar, water, vinegar, celery seed and onion, and chilled for an hour or so. Great as a salad or as open face sandwiches on pumpernickel bread.
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This mild salsa is made with fresh tomatoes, garlic, bell pepper, and serrano and jalapeno chile peppers, and can be made more spicy by using more serrano peppers.
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Sweet potato, onion, mushrooms, and chopped pecans are served over a bed of quinoa. This dish is perfect as a warm meal or side dish during cold weather.
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Italian-style seasonings and dry onion soup mix are used in this meatloaf rendition. The loaf is basted with ketchup before baking.
Ingredients: beef, ketchup, soup mix, bread, water
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A deliciously different type of rice dish that everyone will enjoy. I like to use fresh dill when available, and then use it for the garnish as well.