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Cucumbers and imitation crabmeat are lightly marinated in rice vinegar to make this cool and tasty salad.
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This recipe is by Alex Witchel and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Almond, brown rice, and sorghum flours are spiced with cinnamon, cardamom, ginger, and allspice in this gluten-free shortbread.
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Pumpkin seeds are coated in plenty of cumin, chili powder, and cayenne pepper for a Mexican-inspired treat in the fall.
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Don't toss those seeds from preparing pumpkins; maple and cinnamon-spiced baked pumpkin seeds make a unique snack for fall.
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An easy way to season and roast raw pumpkin seeds or leftover seeds from a jack-o’-lantern.
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In this quick and easy recipe, pumpkin seeds are coated with curry powder and cinnamon sugar for a sweet and spicy snack with a crunch.
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Tossed with chili powder and salt for a spicy snack.
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Buttered and seasoned pumpkin seeds are baked until toasted and crispy in this quick and healthy snack recipe you can enjoy around Halloween.
Ingredients: butter, salt, pumpkin seeds
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Cinnamon and sugar are baked onto fresh pumpkin seeds for a sweet cinnamon toast-flavored treat during Halloween season.
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Pumpkin seeds from your Halloween pumpkin make a crunchy, sweet and spicy snack when roasted and coated with sugar, cinnamon, ginger, cumin, and a pinch of cayenne pepper.