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This Thai shrimp soup with button and straw mushrooms starts with a stock made from shrimp shells combined with slices of galangal, kaffir lime leaves, lemon grass and fish sauce. Garnish with cilantro.
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Crisp butterhead lettuce leaves are used to wrap up delicious gochujang-butter shrimp in this umami-packed appetizer recipe.
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Whole wheat dough filled with a raisin and date filling is rolled out into these sweet Indian flatbreads, or holige, pan-fried in ghee.
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This cake uses crushed cookies instead of flour. It is a great cake for kids: they will love crushing all those cookies.
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This fudge always comes out great.
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A Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to its lack of rose water and orange blossom essence, found in most Middle Eastern desserts. Sahteyn! (Bon appetit!)
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This is an easy yeast bread--no kneading required! The texture is like English muffins, great for toasting.
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The wildly popular mojito cocktail lends its flavors of rum, mint, and lime to a sorbet that's perfect on a hot summer's day.
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Spicy and sweet mango salsa.
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Crunchy toasted ramen noodles, almonds, and sesame seeds perk up this easy and different salad made with napa cabbage.
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Brining a turkey makes for a juicier bird, and this brine--with sage, celery seed, thyme and soy sauce--brings plenty of flavor too.
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Get Tagliata with Rosemary and Garlic Potatoes Recipe from Food Network