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An Egyptian spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix.
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Marinated venison tenderloin is filled with cream cheese and jalapeno slices, then wrapped in bacon and grilled.
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Recipe By: Marcia Kiesel
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This vegan cornbread is made with whole-wheat flour and sweetened with agave syrup.
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Chrabeli are delicious Swiss anise crescent cookies. Beware if you're looking for a quick recipe -- these must rest for several weeks before they are ready to be eaten.
Ingredients: eggs, sugar, kirsch, salt, anise seed, flour
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Medjool dates take the place of refined sugar in this Thai-inspired sticky rice dessert served with a coconut sauce and fresh mangoes.
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Delicious and super simple to make! This is the stuffing to make if you're looking for simplicity in your stuffing. You can use either fresh or stale bread in this recipe.
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My mom always cooked this recipe when I was a kid: deep fried calamari. This is one of our family's favorite foods. Simple yet very delicious.
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This is a straight-forward version of a classic soup combines dried split peas with onion and ham. Variations include adding carrots, celery, or potatoes.
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This recipe uses small tapioca pearls and tender coconut to make a lovely and refreshing dessert.
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Hulled yellow mung beans make a very rustic, sweet, and hearty porridge served under salted coconut cream.
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Use this recipe to make Martha's Cranberry, Almond, and Cinnamon Tart.
Ingredients: flour, sugar, salt, butter, egg yolk, water