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Rice is toasted and then simmered with tomatoes, roasted jalapeno pepper, and onion for a quick and easy Mexican rice.
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This Cajun style dressing uses a combination of bread cubes and crumbled corn bread mixed with two varieties of onion, celery, parsley and chopped oysters to stuff a 12 to 15 pound turkey.
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This is Japanese girl's festival food. This sushi is wrapped in very thin egg sheets. Inside is a vinegar rice ball. I used an Italian parsley sprig as the tie. The look is so cute!
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A very quick, easy, and inexpensive main dish to prepare. You can top this with sour cream before serving, if you'd like. Depending who will dine with me, I add some red pepper flakes for added pizzazz.
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This is a different banana bread, sweetened with maple syrup. It's my absolute favorite banana bread. I'm sure you will love it this version.
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A foundational recipe in Persian cuisine.
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This tasty appetizer takes only 12 minutes to prepare and is perfect for last minute entertaining. Guests are sure to love the modern twist on classic buffalo wings.
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This is a soup that I came up with a few years ago. After being invited to a holiday party, we were told by the hostess if we wished to bring a dish it was welcome...
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Hummus--a traditional Middle Eastern dish--is a thick and creamy blend of garbanzo beans, garlic, olive oil, and tahini. Serve with pita bread or vegetables.
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This recipe is by Molly O'Neill and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This quick and easy breakfast is loaded with protein and flavor from layers of black beans, scrambled eggs, avocado, and salsa.
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A tasty mollete con chorizo y salsa tricolor breakfast sandwich recipe.