Search Results (3,548 found)
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Spinach rolls with puff pastry and feta are a great vegetarian finger food for parties or when you have friends over for a glass of wine.
Spinach rolls with puff pastry and feta are a great vegetarian finger food for parties or when you have friends over for a glass of wine.
www.chowhound.com
A salsa recipe inspired by San Francisco's Papalote Mexican Grill with chiles, tomatoes, and pumpkin seeds.
A salsa recipe inspired by San Francisco's Papalote Mexican Grill with chiles, tomatoes, and pumpkin seeds.
Ingredients:
tomatoes, chiles, peppers, salt, sugar, water, pumpkin seeds, white vinegar, scallions, cilantro
cooking.nytimes.com
Wheat berries sweetened with honey and perfumed with rose water and spices make a delicious breakfast on their own or stirred into yogurt (that’s the way I prefer to serve this) Whether you use farro, kamut, spelt or wheat berries (and whether you are cooking them for breakfast or for dinner) the trick here is to cook the grains for as long as it takes for them to really soften and to splay (that is, to burst at one end).
Wheat berries sweetened with honey and perfumed with rose water and spices make a delicious breakfast on their own or stirred into yogurt (that’s the way I prefer to serve this) Whether you use farro, kamut, spelt or wheat berries (and whether you are cooking them for breakfast or for dinner) the trick here is to cook the grains for as long as it takes for them to really soften and to splay (that is, to burst at one end).
Ingredients:
wheat, water, honey, rose water, fennel seeds, cinnamon, nutmeg, raisins, walnuts, yogurt
cooking.nytimes.com
American "deli rye" is descended from traditional breads in Middle and Eastern Europe, where rye and wheat grow together and "bread spice" (a combination of caraway, coriander, anise and fennel seeds) is common This kind of rye bread spread across the United States in the 20th century along with Jewish delicatessens, where it served as the perfect foil for rich fillings like pastrami and chopped liver -- not to mention tuna melts The sour tang and chewy texture of the original breads have largely been lost over time, because rye bread today is made mostly from wheat flour and just a scant amount of rye
American "deli rye" is descended from traditional breads in Middle and Eastern Europe, where rye and wheat grow together and "bread spice" (a combination of caraway, coriander, anise and fennel seeds) is common This kind of rye bread spread across the United States in the 20th century along with Jewish delicatessens, where it served as the perfect foil for rich fillings like pastrami and chopped liver -- not to mention tuna melts The sour tang and chewy texture of the original breads have largely been lost over time, because rye bread today is made mostly from wheat flour and just a scant amount of rye
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Broccoli, carrots, green onions and ramen noodles brought together with a dressing of olive oil, vinegar, sugar and chicken flavored seasoning.
Broccoli, carrots, green onions and ramen noodles brought together with a dressing of olive oil, vinegar, sugar and chicken flavored seasoning.
Ingredients:
olive oil, white vinegar, sugar, chicken, broccoli, carrots, green onions, sunflower seeds
www.delish.com
This is an easy alternative to boring chicken or tuna salad.
This is an easy alternative to boring chicken or tuna salad.
Ingredients:
nonfat yogurt, olive oil, scallions, garlic, curry powder, shrimp, cucumber, sunflower seeds
cooking.nytimes.com
Tunisian frittatas are sometimes baked in an earthenware dish in the oven, sometimes on top of the stove This one, adapted from a recipe by Clifford Wright, is made like an Italian frittata, but the spices are unmistakably Tunisian.
Tunisian frittatas are sometimes baked in an earthenware dish in the oven, sometimes on top of the stove This one, adapted from a recipe by Clifford Wright, is made like an Italian frittata, but the spices are unmistakably Tunisian.
www.allrecipes.com
Warm melted Swiss cheese and ham on buns with a wonderful spread. Great for quick cool weather lunches, can be made ahead and frozen or placed in the refrigerator for a couple of days.
Warm melted Swiss cheese and ham on buns with a wonderful spread. Great for quick cool weather lunches, can be made ahead and frozen or placed in the refrigerator for a couple of days.
Ingredients:
margarine, mayonnaise, mustard, onion, poppy seeds, ham steak, swiss cheese, hamburger buns
www.chowhound.com
An addictive blend of sweetness, saltiness, and spiciness envelops clusters of freshly popped corn and nuts.
An addictive blend of sweetness, saltiness, and spiciness envelops clusters of freshly popped corn and nuts.
Ingredients:
clarified butter, popcorn, brown rice, maple syrup, cinnamon, nutmeg, chile, salt, seeds
www.foodnetwork.com
Get Your Own Blended Pork Sausage and Fried Eggs Recipe from Food Network
Get Your Own Blended Pork Sausage and Fried Eggs Recipe from Food Network
Ingredients:
pork, chile, fennel seeds, cayenne pepper, breadcrumbs, parmesan, canola oil, butter, eggs
cooking.nytimes.com
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of “Stir-Frying to the Sky’s Edge,” is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water If you don’t eat salt, then just rinse the shrimp with plain water I recommend bunch spinach for this; you don’t have to stem it, just cut away the base of the leaves and rinse well.
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of “Stir-Frying to the Sky’s Edge,” is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water If you don’t eat salt, then just rinse the shrimp with plain water I recommend bunch spinach for this; you don’t have to stem it, just cut away the base of the leaves and rinse well.
www.foodnetwork.com
Get Tartar de Kamaji Recipe from Food Network
Get Tartar de Kamaji Recipe from Food Network