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This flavorsome dish from the American South combines black-eyed peas, onion, ham hock and long-grain rice in a satisfying, simmered pilaf. A sprinkling of smoked Cheddar cheese melts lusciously over the top.
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These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.
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This creamy and savory risotto can go with almost any dish. Start with Zatarain's Yellow Rice and add mushroom, spinach, onion, heavy cream and Monterey Jack cheese for a side that will get as much attention as the main dish.
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Melted marshmallows are sandwiched between a layer of brownies and chocolate-peanut butter crispy rice cereal in this decadent dessert.
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Grated fresh pumpkin helps make this slightly different take on the traditional Thai steamed cake.
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This cookie in a jar mix has a little bit of everything in it. A great gift idea!
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The wild rice and corn bread in this easily prepared stuffing make it as appealing to the eye as it is to the palate.
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Cornbread, wild rice, and mushrooms are the base of this easy and delicious stuffing.
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Flat iron steak marinated in a soy sauce-based marinade with green onions and garlic is an Asian-inspired dish. Serve with Asian vegetable mix!
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The nicest dishes, in my opinion, are based on flavor combinations that the cook just imagines would possibly go well together, as well as a nice balance of textures...
cooking.nytimes.com
Dangmyeon, or Korean glass noodles, made with sweet potato starch, have a wonderful chewy, slippery texture Combined with an abundance of stir-fried vegetables and beef, then tossed with soy sauce, sesame oil and abundant black pepper, Japchae teems with multiple savory flavors and contrasting textures Delicious warm, at room temperature or cold, it's an ideal dish for potlucks and project-focused dinner parties alike.