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Get Paella Valenciana Recipe from Food Network
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You can use your rice cooker to prepare this simple overnight oatmeal with kefir, dried fruit, and nuts that will be a hit with toddlers.
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Make this easy Spanish rice and beef, a quick weeknight dinner of rice simmered in a flavorful combo of beef stew meat, tomatoes, and sazon.
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This meal in a bowl is pure midwinter comfort Loosely adapted from the Japanese dish zousui, beaten eggs are poured into a pot of hot stock and rice, where they set into soft, custardlike strands You can use any kind of stock and any kind of rice, although the starchier the rice, the thicker the soup will be
Ingredients: eggs, chicken stock, white rice
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With honey, whole wheat flour, and nonfat Greek yogurt, these cakey cookies are a great snack between meals.
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Get Cranberry Custard Pie Recipe from Food Network
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This is a denser version of the traditional banana cake and is very easy to make. You can either steam it in a square baking tin, in individual foil cups or do it the traditional way, in banana leaves.
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Make an easy homemade gravy out of chicken stock, heavy cream, butter, and flour.
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This recipe pan-sears radishes and sautés their tops, then stirs in a savory, buttery miso glaze for an easy and unexpected side dish.
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Inspired by Japan's flavorful teriyaki sauces, this easy-to-make marinade combines soy sauce, ruby red grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, ginger, garlic, and a zesty habanero chile pepper.
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Tender medallions of beef are served with a sweet tomato salad and topped with creamy fresh horseradish sauce for a quick but elegant main dish.
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This recipe is by Leslie Kaufman and takes 15 to 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.