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cooking.nytimes.com
For casual entertaining, the tapas experience translates well to the small home kitchen One delicious hot tapas classic easily made at home is called pinchos Moruños, or Moorish skewers, essentially small kebabs of pork marinated in Arabic (Moorish) spices and grilled, usually on a hot steel plancha Because most Muslim Arabs wouldn’t eat pork, one presumes the original dish was lamb
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This recipe for egg fried rice with cucumber is a great way to use leftover rice, creating a quick and easy, Asian-inspired lunch or dinner.
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Get Baked Brown Rice Recipe from Food Network
Ingredients: brown rice, water, butter, salt
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Chicken stock, onion, and a bay leaf add a delicious flavor to this simple basmati rice pilaf.
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Cooked rice fried with egg, bacon, peas, carrots and frozen mixed vegetables.
cooking.nytimes.com
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 Chickpea Curry with Rice Recipe from Food Network
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Dirty rice just got dirtier, thanks to Chef John's additions of pork shoulder, andouille sausage, tons of aromatic vegetables, and more liver than before.
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Minestrone soup is always a welcome comfort food. Adding arborio rice to it ups the ante.
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This recipe yields a very rich, smooth, and creamy cinnamon-scented rice pudding with a hint of lemon.
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These simple onigiri, Japanese rice balls stuffed with tuna, are a filling, kid-friendly snack that are versatile and easily customized.