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The Nepalese version of scrambled eggs: fried red onions, exotic spices and fresh coriander combined with fluffy scrambled eggs. Served on toast these eggs make a great breakfast treat.
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Instead of being rubbed on the skin, spicy ginger-chile butter is spread under the skin, giving the meat a more intense flavor.
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This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. Seasoned with curry powder, coriander, red pepper flakes, garlic and onion, it's easy to make and can be a terrific starter or a small meal on its own.
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A slightly sweet loaf of bread with subtle flavors of vanilla, coriander, and cardamom is made with the dough cycle of a bread machine but baked in the oven. Try it to make a peanut butter-and-jelly sandwich.
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Get Pulled Pork Recipe from Food Network
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A quick way to perk up any sandwich.
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This crispy, cumin-spiced okra is delicious on its own or with yogurt and lentils.
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A sweet and savory way to use up any extra cherry tomatoes you may have on hand, this jam tastes great on crackers with goat cheese or cream cheese.
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These homemade spiced pumpkin seeds from chef Richard Sandoval are an easy, salty snack to make anytime.
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Deep green dinosaur kale, bright cabbage, carrots, and a splashy lime, maple, and balsamic dressing make a gorgeous, robust winter salad.
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A mild yet pleasing dish: chicken with baby corn, mushrooms, onions and celery in a thickened broth over rice or crispy noodles.
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Soak thick, juicy beef filets in a heady marinade of Burgundy wine, soy sauce, oyster sauce, minced garlic and dried oregano. Grill the filets and serve with a dollop of butter creamed with shallots, green onions, white pepper and a dash of wine.