Search Results (4,082 found)
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 12 hours, plus 3 hours' storing and overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get AB's Chili Powder Recipe from Food Network
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Carrots and bean sprouts are tossed with fresh coconut, cilantro, and a simple dressing made with lemon juice, sugar, and toasted mustard seeds.
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A spicy, tasty and extremely moist boneless pork roast. This recipe uses a dry rub combination that you rub on the meat before you roast it. The rub includes dill seed, fennel seed, oregano, lemon pepper, garlic and onion powder.
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Brine Cuke Pickles are easy to make. 1 large clean jar 1/2 tsp black pepper 1 tsp granulated garlic 1 tsp mustard seed 1/2 tsp dill seed 1 bay leaf 1/4 tsp hot...
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Cashews coated with sugar, cumin, and cayenne pepper are an addictive spicy snack you can bake ahead of a party in large quantities.
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This is a variant of the chili paste dipping sauce that can be served with grilled, boiled, or stir fried meats, or various vegetable preparations. This is a...
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Get Spiced Almonds Recipe from Food Network
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This creamy, sweet coleslaw dressing is slightly spicy and speckled with celery seeds.
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Frozen strawberries and blueberries are combined in a yogurt smoothie sweetened with agave nectar.
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A deliciously different type of rice dish that everyone will enjoy. I like to use fresh dill when available, and then use it for the garnish as well.