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Burrito Bowl! With black beans, rice, avocados, salsa, red cabbage, and lime.
cooking.nytimes.com
The dish is the Korean barbecue standard known as bulgogi — “fire meat,” is the literal translation — transformed into a sandwich filling, a sloppy Joe for a more perfect union (File under “Blessings of Liberty.”) Fed to children with a tall glass of milk, the sandwiches may inspire smiles and licked plates, rapt attention and the request that the meal be served at least monthly — they are not at all too spicy for younger palates Given to adults accompanied by cold lager, cucumber kimchi and a pot of the fermented Korean hot-pepper paste known as gochujang, they can rise to higher planes
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Three types of rice are cooked with white cooking wine, broth, mushrooms, carrots and thyme to yield a truly delicious side dish.
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An easy way to turn plain chocolate into a fun kid-friendly treat with Pop Rocks and puffed rice cereal from the coauthor of "Modernist Cuisine."
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Stir up a delicious snack that is bursting with a bright lemony flavor!
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Get Crayfish Sushi Recipe from Food Network
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If you've never made a vegetable stir-fry before, start with this recipe, including a brown sauce made from scratch and many fresh veggies.
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Grilled, salmon skewers marinated in honey, soy sauce, and ginger. A delicious appetizer that won't have you missing your own party to prepare.
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This is an especially easy-to-prepare version of ground beef and rice casserole. Almonds, chow mein noodles, and celery add crunch.
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Spam Musubi is a very popular Hawaiian snack that is just like sushi. Marinated sliced luncheon meat is quickly pan seared then placed on top of rice and wrapped in nori (dried seaweed.) Try it, you'll like it!
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Traditionally this is a spicy dish. It is a great easy lunch meal, eat with grilled meat such as pork chop or a fish dish. It was also most popular dish on...
cooking.nytimes.com
This is an Iraqi dish for Rosh Hashana, the Jewish New Year, with bitter Swiss chard, sweet beets and beef in a sweet and sour sauce In Amara, a city near Basra in southern Iraq, the dish is called "mahshi" or "stuffed" in Arabic It is traditionally made by stuffing Swiss chard leaves with beets, onions and sometimes meat