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This recipe is by Joanna Pruess and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A very simple and easy to prepare bean soup consisting of pinto and garbanzo beans, chicken bouillon, and hot pepper sauce. Pairs nicely with a Caesar salad.
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This stovetop rice pudding is made with milk, flavored with cardamom and rose water, and topped with almonds.
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This recipe is quick and easy, but the resulting oatmeal bar cookies topped with raspberry jam taste so decadent.
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Oatmeal is cooked with berries, applesauce, and wheat germ. It's delicious!
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Catfish in stewed tomatoes and oregano over rice.
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This recipe provides a meat-free version of Asian-style lettuce wraps using rice to fill romaine lettuce leaves.
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This exotic tea uses cardamom, cinnamon and pepper for flavor.
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A flatbread from Ethiopia cooked in the skillet. Millet flour gives a nutty tone.
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Homemade beef gravy makes good use of dry onion soup mix in this easy recipe that will whip up a pot of savory sauce in less than an hour.
Ingredients: garlic, water, soup mix, beef, milk, flour
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Milk, o.j., vanilla, sugar, water and ice...make an Orange Glorious combination.
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Fresh conch is delightfully prepared in this mild fresh ceviche with pineapple and cilantro. It smells and tastes great!