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These are a sweet twist on the usual roasted salty pumpkin seeds, using brown sugar, white sugar, cinnamon and margarine.
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Fresh pumpkin seeds are roasted with butter in salt to make this popular seasonal snack.
Ingredients: pumpkin seeds, butter, salt
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Make this snack by roasting fresh pumpkin seeds in margarine, Worcestershire sauce, and garlic salt.
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Chicken wings simmer until tender in a sweet and savory sauce made with a touch of peanut butter.
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A savory mix of tofu, shiitakes, jicama, and red pepper is spiked with sambal oelek and wrapped in lettuce leaves in this easy vegan recipe.
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A recipe for the rich egg bread enjoyed on the Jewish Sabbath, or any day.
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Serve this recipe for bulgogi, or thin slices of marinated and grilled Korean barbecued meat, with a side of kimchi.
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Soy sauce and sesame oil provide a rich glaze for chicken wings. A complete meal can be made of this appetizer, simply by adding your favorite vegetables.
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I make this mole at a five star restaurant. It has lots of flavor and it is a little bit spicy. I use it on quail, but you can use it on what ever you like.
cooking.nytimes.com
Even though this cake is packed full of dates, bananas and tahini (also known as tahini paste in Britain), it’s surprisingly soft and light You can serve it warm, if you like, with the tahini cream cheese and bananas alongside, although it’s worth the wait, if you can, for it to cool so that it can be assembled as a cake A note on tahini: We always use tahini from one of the Arabic brands, which tend to be creamy and nutty (as opposed to a Greek or Cypriot tahini, which can be bitter and sticky)
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This is a well received tossed broccoli salad with a Korean twist.
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Quick, colorful and oh so tasty, this pasta salad gets its distinctive flavor from ready-made Asian-style salad dressing. Lightly blanched broccoli and snow peas along with red pepper and red onions add to the fun.