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Throw in the pomegranate and pumpkin seeds together with kale and you have a very approachable, healthful salad with lots of texture and flavor.
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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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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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This one-step soup of converted rice, vegetables and chicken breast meat is seasoned with lemon and herb seasoning. Allow 6 to 8 hours cooking time in a slow cooker.
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Birria is a Mexican stew made with blended chile peppers simmered with beef stew meat. Garnish with cilantro, lime, and onion.
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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.
cooking.nytimes.com
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.