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This Mexican-inspired twist on lasagna made with corn tortillas, cottage cheese, and enchilada sauce is perfect for dinner or potlucks.
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Pork is tossed with leftover cooked rice, spring onions, garden peas, and curry paste in this delicious version of Chinese fried rice.
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Think of this dish as red curry noodles, version 2.0 By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version Once you have all the ingredients at the ready, the dish comes together quickly
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This recipe is by Elaine Louie and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cherry tomatoes stuffed with a mixture of bacon, green onion, and mayonnaise. They may be a little time consuming, but worth it to the last bite!
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This German recipe calls for cabbage to be browned in butter and tossed with egg noodles for a quick and hearty meal.
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Sweetened, spiced hot tea is sold all over India by chai wallahs, or tea sellers This version, which is adapted from “Street Food of India” by Sephi Bergerson, is made with black tea, fresh ginger, green cardamom pods, milk and sugar Make it your own by adding cinnamon, cloves, pepper, fennel or star anise.
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Mix up a tasty blend of spices and seasonings to make your own pickling spice mixture.
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Hearty liverwurst gets grown up in this pate-like appetizer that 's prepared in the blender. The "frosting " is actually cream cheese and mayonnaise whipped until smooth.
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Romano beans are similar to green beans and make a great side dish when marinated with garlic, mint, olive oil, and vinegar.