Search Results (21,478 found)
www.delish.com
Calories don't count if you eat outside, right?
Calories don't count if you eat outside, right?
Ingredients:
cocktails, alcohol, soups, chocolate, cream cheese, cheddar, cloves, chives, lager beer
www.allrecipes.com
This is a delicious and fancy variation of the classic Easter appetizer. The prosciutto adds a wonderful saltiness and goes beautifully with the eggs.
This is a delicious and fancy variation of the classic Easter appetizer. The prosciutto adds a wonderful saltiness and goes beautifully with the eggs.
Ingredients:
eggs, parmesan cheese, chives, prosciutto, green olives, red bell pepper, dijon mustard, sour cream, mayonnaise, hot pepper sauce, garlic powder, black pepper
www.allrecipes.com
This delicious take on P.F. Chang's® famous chicken lettuce wraps will have you making a meal of an appetizer!
This delicious take on P.F. Chang's® famous chicken lettuce wraps will have you making a meal of an appetizer!
cooking.nytimes.com
The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.
The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.
Ingredients:
canola oil, asafetida, split peas, mustard seeds, cumin seeds, nigella seeds, fennel seeds, onion, cloves, japanese eggplants, tomatoes, vegetable stock, salt, cayenne pepper
www.chowhound.com
This is a simpler variation on Chickpea Potaje, a Spanish chickpea-based stew. It's fast, flavorful and can be made in a single pot. It works well either as...
This is a simpler variation on Chickpea Potaje, a Spanish chickpea-based stew. It's fast, flavorful and can be made in a single pot. It works well either as...
www.allrecipes.com
My mother-in-law loves Tex-Mex but has an onion allergy. After several attempts, I invented an authentic tasting salsa that derives some of it's smokey flavor from the roasted pepper. I've taken to roasting the peppers in bulk so I can always have some on hand.
My mother-in-law loves Tex-Mex but has an onion allergy. After several attempts, I invented an authentic tasting salsa that derives some of it's smokey flavor from the roasted pepper. I've taken to roasting the peppers in bulk so I can always have some on hand.
www.allrecipes.com
Delicious carrot soup with a hint of curry!
Delicious carrot soup with a hint of curry!
www.allrecipes.com
This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling.
This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling.
Ingredients:
potatoes, bacon, butter, onion, mushrooms, red pepper, garlic powder, black pepper, chives, salt, sour cream, cheddar cheese, bread crumbs
www.delish.com
Douglas Monsalud of Kitchenette in San Francisco serves hyper-seasonal dishes like this lemony pasta salad with lots of green vegetables and herbs.
Douglas Monsalud of Kitchenette in San Francisco serves hyper-seasonal dishes like this lemony pasta salad with lots of green vegetables and herbs.
Ingredients:
sandwich bread, olive oil, parsley, chives, tarragon, broccolini, farfalle, butter, garlic, bulb fennel, scallions, peas, lemon juice
cooking.nytimes.com
My stripped-down version of chiles rellenos calls for stuffing seeded, raw poblano halves with spiced, almond-studded ground beef, then baking everything until the pepper flesh melts into a velvet pocket surrounding the fragrant meat For a sauce, I make my favorite tomatillo salsa verde, though jarred green or red salsa would shave some time off the recipe.
My stripped-down version of chiles rellenos calls for stuffing seeded, raw poblano halves with spiced, almond-studded ground beef, then baking everything until the pepper flesh melts into a velvet pocket surrounding the fragrant meat For a sauce, I make my favorite tomatillo salsa verde, though jarred green or red salsa would shave some time off the recipe.
Ingredients:
tomatillos, garlic, onion, seeds, olive oil, cilantro leaves, lime juice, salt, poblano peppers, tomatoes, beef, oregano, chicken broth, brown sugar, cinnamon, cloves, almonds
www.chowhound.com
Incredibly elegant (and admittedly a little fussy), these Prawns with Nasturtium Leaves and Finger Lime from Australian chef Dan Hunter of Brae, will delight...
Incredibly elegant (and admittedly a little fussy), these Prawns with Nasturtium Leaves and Finger Lime from Australian chef Dan Hunter of Brae, will delight...
Ingredients:
tomatoes, tamarind, salt, prawns, shallot, tomato paste, fish sauce, chives, garlic, olive oil, apple cider vinegar, lime