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cooking.nytimes.com
Sundal is an addictive South Indian snack made with chickpeas, spiced with mustard seeds, chiles and grated coconut, and sold on the beach in paper cones by roaming vendors A bit like popcorn in nature, though with a softer texture and a lot more zing, it is meant for casual nibbling (It makes great party food.) It is also prepared for certain Indian religious festivals throughout the year
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Get Two Bean Salad Recipe from Food Network
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Put that cranberry sauce to good use.
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Tart Granny Smith apple crumble has a contrasting sweet caramel layer, made from boiled sweetened condensed milk, below the buttery, crunchy oat topping.
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Keep those good Thanksgiving feelings going after the holiday with this hearty turkey and rice soup.
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This salad couldn 't be easier to fix. The dressing is bottled but zipped up with a bit of salad seasoning mix. The pasta only takes moments to cook and while it 's doing that you can combine the chopped tomato, bell pepper, red onion, and black olives. Refrigerate overnight to mingle all the nice flavors. Serves six.
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This is probably the best baked bean recipe that I have come across. Three kinds of beans are baked with ground round and bacon. I use a 5 quart casserole dish.
cooking.nytimes.com
Hummus is basically chickpea paste In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon But this dip is also flexible: cumin and pimentón are optional, as, again, are herbs or blends like za’atar.
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Your appetite will grow three sizes when you see these Grinch-inspired crispy treats.
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Recipe for Tomato Soup with Toasted Cheese Croutons, as seen in the February 2001 issue of O, The Oprah Magazine.
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I was looking to add more flavor to on hand packaged Kielbasa. I sreved this to my guests along with Pierogies and Bread. Everyone loved it.
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A fragrantly spiced vegetarian recipe adapted from Canal House Cooking.