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This is a delicious unique variation of toasted pumpkin seeds. The seeds are actually candied and then tossed with pumpkin pie spice, sugar and salt. Easy to prepare and hard to mess up. Once you start eating them, you won't be able to stop!
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Get Cabbage Stuffed with Barley and Pomegranate Seeds Recipe from Food Network
Ingredients: kasha, pomegranates, cabbage
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Serve this festive, sweet-tart cocktail at your next holiday party.
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A weeknight chicken dinner takes an unexpected turn with pomegranate seeds and maple syrup.
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Get Dark Chocolate S'mores Recipe from Food Network
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A Vietnamese-inspired stock that's sure to satisfy a spicy craving and warm you up.
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A healthy portobello mushroom and poblano chile fajitas recipe.
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They're mini, so eat as many as you want.
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This recipe is by Christine Muhlke and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Kalbi, Korean barbeque short ribs, involves marinating beef short ribs in a cola-based marinade for 2 hours creating a sweet and tender meat.
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Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make - my husband absolutely devoured it the first time I made it.
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Caprese salad ingredients--tomatoes, basil, mozzarella cheese--arranged creatively on Ritz crackers make adorable ladybug bites.