Search Results (4,082 found)
www.allrecipes.com
A mixed seasoning topping makes these crispy little bagel bites an exceptional treat.
cooking.nytimes.com
This carrot cake is not a dessert, though at first glance it looks like one Whimsical and festive, it could even be a birthday cake for someone lacking a sweet tooth Serve it as a first course, or pair it with a salad for a light meal.
www.foodnetwork.com
Get Garlic Chicken in Casserole with Israeli Couscous Recipe from Food Network
www.foodnetwork.com
Get Greek Meatballs with Tzatziki and Orzo with Feta and Walnuts Recipe from Food Network
cooking.nytimes.com
I’ve long adored hominy, the earthy dried corn kernels you find in pozole, the chile-laced Mexican stew When I saw dried heirloom hominy for sale online, I bought some I knew that having it in the cupboard when a hominy craving struck was the best insurance against cheating and buying the canned version
cooking.nytimes.com
A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor However, once the batter is ready, it can be refrigerated and kept for several days, even a week With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch
www.allrecipes.com
This fideo recipe was given to me by my mother in-law. Fideo pasta is toasted, then simmered in a tomato sauce seasoned with cumin and chili powder. It goes great with any meat dish including carne asada. I use this recipe in place of rice as my side dish.
www.allrecipes.com
You boil lentils, then blend them until smooth to make this pungent puree; curry-scented spices--like cumin, garlic and cayenne--finish the dish.
www.allrecipes.com
Cream cheese is heated with corn and jalapeno peppers creating a hot and creamy jalapeno corn dip perfect for parties.
www.allrecipes.com
A great basic taco seasoning that mimics the commercial packages.
cooking.nytimes.com
This recipe is by Trish Hall and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.