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Cumin seeds are fun to cook with, they come alive when you drop them in hot oil, and they impart a very special flavor to this rice. Use your imagination if you 'd like to add other tastes to this already tasty dish. Grated carrots, raisins, ginger or cinnamon would be nice.
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This recipe is by Harold Mcgee and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Try this classic cold appetizer and you'll think you're in the famous Galatoire's Restaurant in New Orleans. Chilled shrimp are served in a flavorful sauce atop lettuce leaves. Garnish the plate with sliced hard-cooked eggs and a few green and black olives.
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This is the recipe for a basic tiger skin covered chiffon cake roll. Fill the rolls with your favorite frosting or filling for a moist and unique cake.
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This eggplant lasagna is a fantastic vegetarian main course that is full of flavor due to the garlic bechamel sauce. Don't count on leftovers.
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Alexandra Guarnaschelli's serving suggestion: "Mix a spoonful into salad dressing or into the liquid from steamed mussels or clamsanywhere you want to have the freshness or herbs combined with a little heat."
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Simple, tasty and fast! Salmon is sauteed with all ingredients at once, and served over couscous. Great with a spinach salad.
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Spoon Romesco sauce into soups, or onto croûtes to add to soups.
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A classic Japanese chicken curry recipe with sweet potatoes.
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Get Whole-Grain Greek Meatloaf Recipe from Food Network
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Get Cornmeal-Fried Onion Rings Recipe from Food Network
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This rich Pinoy dish features boneless pork and pork liver in a stew with tomatoes, garbanzo beans, raisins, and potatoes.