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Smoked turkey legs, onions, and carrots are simmered for a long time in water for a broth that makes a great foundation for soups or other recipes that call for stock. You can save and use the turkey meat if you like.
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White rice tossed with broccoli, tomatoes, peas, corn, hard-cooked eggs, and chicken, dressed with a simple vinaigrette. Serve chilled with fruit and rolls.
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Grating plum tomatoes for Catalan fish stew makes an instant puree. Cooking the tomato puree with serrano ham and olives adds layers of flavors to the stew.
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Garlic, onions, soy sauce, and a touch of chili pepper add interest and a little heat to plain white rice.
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Get Chicken Soup with Wild Rice and Hominy Recipe from Food Network
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Cooking this pilaf in a rice cooks saves space on your stove for cooking other things. Make this vegetarian by using vegetable bouillon instead.
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Get Lamb and Rice Stuffed Peppers Recipe from Food Network
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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sushi Rolls Recipe from Food Network
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This honey mustard sauce is given a little boost from the addition of hot sauce and rice vinegar.
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When the chef Daniel Rose was growing up, his mother would make potato pancakes the first and the last three nights of Hanukkah These latkes are inspired by the French classic pommes Darphin, but the addition of onions puts them in a category all their own.