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Green mung beans, soaked overnight, are mixed with rice flour, coconut, vegetables, and spices in this nutritious breakfast bread, snack, or lunch. Serve with the chutney or pickle of your choice.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Thanksgiving Oven-Roasted Vegetables Recipe from Food Network
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This is a great bread for seed lovers, one of the tastiest I've tried.
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Get Moroccan Harissa Chicken Wings Recipe from Food Network
cooking.nytimes.com
Anyone who has spent time in New Mexico knows that fiery red chile sauce, made with local dried chiles, finds its way into most meals there, enhancing plates of huevos rancheros or enchiladas But just as often, it is the base for a meat stew, usually beef, pork or lamb The dish is known as carne adovada, and it is insanely good
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Get Gaio Mazio's Pork, ancient recipe from Giulio Cesare's time Recipe from Food Network
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Mango and banana are blended with kale, flax seeds, and pepitas in this fresh green smoothie perfect for a quick breakfast on the go.
Ingredients: flax seeds, pepitas, mango, banana, water, ice, kale
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Bread dough stuffed with layers of mortadella, capicola ham, Genoa salami, and provolone cheese bakes up into a hearty Italian main dish.
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These hearty breakfast bars remind me of a granola bar or an omega-3 packed power bar. They're filling and tasty. None of the nuts and seeds in this low-maintenance...
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Get Sea Bass in Artichoke Stew, and Tequila served with Ricotta Tortita Recipe from Food Network