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Applesauce and oatmeal round out this heartwarming classic.
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Garlic, onions, and lemon juice to add interest to plain white rice.
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Basting shrimp on the grill with a sauce made with honey and chile-garlic sauce delivers flavorful results.
Ingredients: bamboo skewers, chile, honey, shrimp
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I call these double-done because the potatoes cook twice and their deliciousness is actually quadrupled.
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This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This beet soup can be served hot or cold.
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Michael Zee lends us his recipe for Matcha Hong Kong Egg Waffles.
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Blend up this homemade salsa roja with tomatoes, serrano chile peppers, garlic, and cumin to use as a sauce for enchiladas or wet burritos.
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Coconut and cilantro are a popular duo. The herb is a favorite in India and shows up in coconut chutneys and in many of southern Indias coconut curries, such as this one. Serve the shrimp with steamed rice, preferably basmati.
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Fresh mint, parsley, green onions, and cucumber are tossed with bulgur to make this great summer salad seasoned with ginger and coriander. The jumbo shrimp make it a meal!
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This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.
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My family begs for these treats every year! The holidays just wouldn't be the same without them.