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Many cuisines have some version of a starchy vegetable stuffed, then fried, but the corviches of Ecuador speak to tropical and African influences in a delicious way; the plantains give them great crunch and a mild sweetness, while the peanuts offer an intriguing toasted, buttery taste Stuffed here with quickly stewed tuna, they're great as appetizers or as a light meal when paired with a salad.
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This penuche has white and brown sugar, half-and-half, milk -- and of course pecans.
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Cumin and poultry seasoning highlight this take on garlic bread.
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Get Lamb Burger Recipe from Food Network
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Try these Chicago-style dogs for a twist on the classic hot dog.
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A hearty vegetarian casserole recipe with porcini, chanterelle, and cremini mushrooms covered in a creamy blue cheese sauce.
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Get Chilaquiles in Green Sauce Recipe from Food Network
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An easy slow cooker recipe for honey-ginger pork with kale. Serve over noodles.
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White rice is cooked with a spinach paste and Indian seasoning blend in this quick and easy palak rice, also known as spinach rice, recipe.
cooking.nytimes.com
This is a big, simple soup made with winter vegetables – all diced small and thrown into a big pot with water and simmered for an hour It’s garnished with the Provençal version of pesto, which does not contain any pine nuts It makes a hearty meal
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This is a basic recipe for homemade salmon patties made with oatmeal and fried in a mixture canola oil and butter.
Ingredients: salmon, egg, onion, oats, canola oil, butter