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Ground tumeric gives a spicy, gingery savor to a simple saute of ground beef and onions. Simmer the mix with tomato paste and water, then cook with spaghettini noodles to finish the dish.
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Sushi rice can be used for so many things. Sushi, of course, but also as a side dish for grilled meat or as a wrap using seaweed. Plus, it's perfectly fine at room temperature, so it's great for picnics.
Ingredients: sushi rice, water, rice vinegar
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Soft and pliable, these easy-to-make cassava flour tortillas taste similar to a whole wheat tortilla but are naturally gluten free and hold up really well.
Ingredients: water, salt, cassava, vegetable oil
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Cubed pork marinated in a tasty peanut butter sauce is grilled on skewers with water chestnuts, green and red bell pepper slices, and chunks of sweet onion.
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Any flavor of jam can be used in these festive holiday sandwich cookies.
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Cinnamon sweet sticky buns, with melted brown sugar and pecans.
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Grace Parisi brilliantly layers chocolate cookies with a quick mix of cream cheese, chocolate syrup, and a little water. The cookies soften as the cake chills overnight for a perfectly moist, chocolaty "cheater's" cheesecake.
cooking.nytimes.com
If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, “tournedos Rossini” does the trick As a culinary undertaking, they are simultaneously simple and sybaritic Toast two buttered spheres of bread
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Who doesn't love a good sloppy joe? This recipe is perfect for a crowd of adults or children. Make your sloppy joe mix early and just keep it warm until dinner - you won't have to miss any of the party being stuck in the kitchen. Jill's combination of spices, celery, onion, and garlic are what make this recipe stand out.
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Save your vegetable scraps for making a delicious homemade stock you can use in any soup, stew, or braise.
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Just like a Texas Sheet Cake, it uses the technique of boiling the water and butter, and it has a pecan frosting - but it's white instead of chocolate.
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This earthy porcini mushroom fried rice showcases porcinis multiple ways: sautéed, raw, in a dried porcini spice powder, and in a rich aioli. Balsamic-glazed...