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Smoky Mexican mezcal meets tequila, lime, and homemade pomegranate syrup in this salt-rimmed toast to Dia de los Muertos.
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Evaporated milk, eggs, sugar and vanilla are mixed with fresh snow for a seasonal treat.
Ingredients: evaporated milk, eggs, vanilla, sugar
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Whole wheat flour and millet are mixed with hemp seeds, flax seeds, and chia seeds in this hearty, multigrain seeded bread recipe.
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Great Northern beans are simmered with chicken, onion, and jalapeno pepper in a slow cooker for a warm and spicy chili perfect for weeknights or game days.
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Green chile and chicken enchilada casserole has plenty of kick from green chiles and green chile salsa layered between tortillas and cheese.
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Tender lamb meat is simmered in an Indian-inspired curry sauce for a delicious and warming meal. Serve with rice.
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Cream of mushroom soup makes a quick and simple gravy for ground beef patties in this family favorite.
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This easy spinach salad with crunchy almonds and pomegranate seeds will have even the veggie-haters reaching for seconds.
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This is a rich pie bursting with stewed dried figs and topped with fluffy meringue. The figs need to be soaked overnight, so plan ahead!
Ingredients: pie crust, figs, eggs, sugar, salt, egg whites
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A light, tangy mole.
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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.
cooking.nytimes.com
This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season The sauce works best with springy egg pasta, preferably homemade or a good purchased brand Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables