Search Results (3,878 found)
www.allrecipes.com
This is a very tasty cilantro-based chutney that can be prepared in minutes. Just add fresh lemon juice, a small green chili, peanuts, salt, garlic, and fresh ginger to the cilantro and process until smooth.
This is a very tasty cilantro-based chutney that can be prepared in minutes. Just add fresh lemon juice, a small green chili, peanuts, salt, garlic, and fresh ginger to the cilantro and process until smooth.
www.allrecipes.com
Make garlic-flavored flatbread in a cast-iron skillet on your stovetop fairly quickly and easily using this simple recipe.
Make garlic-flavored flatbread in a cast-iron skillet on your stovetop fairly quickly and easily using this simple recipe.
www.foodnetwork.com
Get "Spontaneous Heating" Gumbo Recipe from Food Network
Get "Spontaneous Heating" Gumbo Recipe from Food Network
www.foodnetwork.com
Get Danny Glover's Seafood Gumbo Recipe from Food Network
Get Danny Glover's Seafood Gumbo Recipe from Food Network
Ingredients:
butter, flour, water, turkey sausage, tomatoes, onion, green bell pepper, bay leaves, rosemary, thyme, red pepper, shrimp, dungeness crabs, basmati rice, parsley
cooking.nytimes.com
This recipe is by Marian Burros and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Marian Burros and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
sweet potatoes, duck, grape, onions, rib celery, carrot, chicken, parsnips, coriander seeds, lemons, thai chili, lemon juice, ginger, parsley
www.chowhound.com
Cubed Braised Beef: Relatively easy to make, bursting with flavor, the kids loved it and what more can I say? Served with mashed potatoes because we wanted something...
Cubed Braised Beef: Relatively easy to make, bursting with flavor, the kids loved it and what more can I say? Served with mashed potatoes because we wanted something...
Ingredients:
beef, flour, onions, water, sugar, salt, garlic powder, onion powder, black pepper, white pepper, bay leaf, paprika, olive oil, cayenne pepper, oregano, thyme, tomato paste, beef bouillon, carrots
www.allrecipes.com
This is a college try on a traditional favorite. Sometimes you're too poor to get all the ingredients for colcannon. It's a good quick filler for lunches in college.
This is a college try on a traditional favorite. Sometimes you're too poor to get all the ingredients for colcannon. It's a good quick filler for lunches in college.
www.allrecipes.com
This ice-cold drink combines the wonderful flavors of chocolate, coffee, and ice cream. It's quick and easy, as well as perfect for a summer day.
This ice-cold drink combines the wonderful flavors of chocolate, coffee, and ice cream. It's quick and easy, as well as perfect for a summer day.
www.allrecipes.com
This side dish is great with tacos, Sloppy Joes, or whatever else you can think of. Double, or even triple, it to serve a crowd.
This side dish is great with tacos, Sloppy Joes, or whatever else you can think of. Double, or even triple, it to serve a crowd.
www.allrecipes.com
Deviled eggs, inspired by the flavors of Buffalo chicken, are easily adjusted to the level of spiciness you prefer.
Deviled eggs, inspired by the flavors of Buffalo chicken, are easily adjusted to the level of spiciness you prefer.
www.allrecipes.com
With the easy pulse of an electric blender, this rich, brandy-enhanced chocolate mousse can be whipped up in a jiffy. Serve chilled. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
With the easy pulse of an electric blender, this rich, brandy-enhanced chocolate mousse can be whipped up in a jiffy. Serve chilled. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.