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Get Five Spice Lamb Burgers with Pickled Cucumber Relish and Five Spice Aioli Recipe from Food Network
Get Five Spice Lamb Burgers with Pickled Cucumber Relish and Five Spice Aioli Recipe from Food Network
Ingredients:
mayonnaise, juice, coriander seeds, vegetable oil, red onion, chile, white wine vinegar, sugar, english cucumber, mint, lamb, shallot, ginger, garlic, egg yolk, buns, tomato
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Get Yogurt Marinated Grilled Chicken with Harissa Recipe from Food Network
Get Yogurt Marinated Grilled Chicken with Harissa Recipe from Food Network
Ingredients:
milk yogurt, ginger, cumin, chile, chicken, olive oil, lemon halved, coriander seeds, cumin seeds, caraway seeds, paprika, cloves, red bell pepper
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Get Potato Pea Curry Recipe from Food Network
Get Potato Pea Curry Recipe from Food Network
Ingredients:
potatoes, clarified butter, onions, garlic, ginger, cumin, turmeric, coriander, red pepper flakes, tomatoes, chicken stock, salt, peas, brown sugar, lime juice, cilantro leaves
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Get Indian Lamb Burgers with Green Raita Sauce and Red Onions Recipe from Food Network
Get Indian Lamb Burgers with Green Raita Sauce and Red Onions Recipe from Food Network
Ingredients:
greek yogurt, garlic, lime, red onion, lamb, cloves, green chile, ginger, turmeric, potato rolls
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Get Coffee-Rubbed Fish Tacos Recipe from Food Network
Get Coffee-Rubbed Fish Tacos Recipe from Food Network
Ingredients:
avocado, lime, sour cream, hot sauce, coriander, cumin, chili powder, garlic powder, salt, coffee beans, brown sugar, cornmeal, eggs, cabbage, vegetable oil, cod, corn tortillas
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Get Chicken Mole Recipe from Food Network
Get Chicken Mole Recipe from Food Network
cooking.nytimes.com
Traveling in Morocco 30-some years ago, I had eaten tagines — stews distinguished by being cooked in the pot of the same name — that I did not recall as involving any browning This method is described as “starting the tagine cold.” It involves heating the lamb gently along with spices and other aromatics, allowing the flavors to fully penetrate the meat At that point it is covered and cooked until tender
Traveling in Morocco 30-some years ago, I had eaten tagines — stews distinguished by being cooked in the pot of the same name — that I did not recall as involving any browning This method is described as “starting the tagine cold.” It involves heating the lamb gently along with spices and other aromatics, allowing the flavors to fully penetrate the meat At that point it is covered and cooked until tender
Ingredients:
lamb, butter, onion, cloves, black pepper, salt, cinnamon, coriander, cumin, red pepper flakes, preserves, red wine vinegar, can chickpeas, chicken stock, raisins, parsley, lemon juice
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Get Spiced Crabs and Shrimp With Potatoes Recipe from Food Network
Get Spiced Crabs and Shrimp With Potatoes Recipe from Food Network
Ingredients:
dill seeds, dill, mustard seeds, chili powder, paprika, coriander seeds, white peppercorns, celery seeds, red pepper flakes, bay leaves, thyme, parsley, garlic, celery, dungeness crabs, potatoes, shrimp
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Get Spice-Rubbed Lamb Rack with Yogurt and Fresh Herbs Recipe from Food Network
Get Spice-Rubbed Lamb Rack with Yogurt and Fresh Herbs Recipe from Food Network
Ingredients:
black peppercorns, coriander seeds, fennel seeds, cumin seeds, smoked paprika, cayenne pepper, lamb bones, olive oil, parsley, tarragon, thyme, aleppo pepper, zest
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Get Curried Crab with Coconut and Chili Recipe from Food Network
Get Curried Crab with Coconut and Chili Recipe from Food Network
Ingredients:
crab, coriander seeds, cumin seeds, black peppercorns, white wine vinegar, desiccated coconut, ginger, garlic, green chile, white onion, canola oil, tomato, curry, turmeric, chile, coconut milk
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Get Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing Recipe from Food Network
Get Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing Recipe from Food Network
Ingredients:
raspberry vinegar, shallot, black pepper, salt, dijon mustard, thyme, olive oil, apple cider vinegar, garlic, red pepper, parmesan, romaine lettuce, red onion, onion, tomatoes, parsley leaves, french bread
cooking.nytimes.com
This recipe started out as something else I had in my pantry a bag of mixed sprouted lentils – black, green, and brown I cooked them with the intention of making dal, but I so liked the integrity of the cooked lentils – green and black lentils remain intact even after they soften – that I didn’t want to mash them
This recipe started out as something else I had in my pantry a bag of mixed sprouted lentils – black, green, and brown I cooked them with the intention of making dal, but I so liked the integrity of the cooked lentils – green and black lentils remain intact even after they soften – that I didn’t want to mash them
Ingredients:
butternut squash, balsamic vinegar, olive oil, lentils, ginger, turmeric, onion, water, red wine vinegar, dijon mustard, cumin seeds, walnut oil, parsley