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Roast chicken marinated first in honey, sherry, cardamom, and pepper, then browned on the stovetop and baked to doneness in the oven.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A creamy, mild, and comforting pudding made of vermicelli (angel hair) pasta lightly spiced with cardamom and a few raisins is a beloved traditional food for Eid breakfast. It's good served warm or chilled.
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Adeni tea is a spiced tea drink from Aden, Yemen, that is sweet and rich and perfect for winter days.
cooking.nytimes.com
The spicing here is the same as one used in a popular Egyptian lentil salad The dish is inspired by a lentil purée that accompanies bread at Terra Bistro in Vail, Colo.
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This exotic tea uses cardamom, cinnamon and pepper for flavor.
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Heat these easy-to-find ingredients for an aromatic addition to Indian dishes.
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The pumpkins are carved, the pies are all baked, and you have a bunch of pumpkin seeds just waiting to be turned into a sweet, spicy snack. Here's your recipe.
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Get Spiced Tea Mojito Recipe from Food Network
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Garam masala is a spicy blend of aromatic spices and chiles from northern India. Make it at home, and you'll never want to use the store bought blend again.
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A good friend of mine gave me her recipe for Kashmiri Garam Masala some years ago. I am more than happy to be able to share it with all of you.