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Delicious, rich and creamy crab bisque, made with fresh cracked Dungeness crab meat, and stock made from the crab shells.
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Get Red Wine Sangria Recipe from Food Network
cooking.nytimes.com
This is a traditional Korean soup consumed on the hottest days of summer Fancier Korean restaurants will often add extra medicinal herbs and aromatics, but the home-cooked, mom-approved samgyetang that Koreans know best has six indispensable ingredients: chicken, garlic, scallions, glutinous rice, ginseng (fresh is preferred) and dried red dates (jujubes) The last three items may be hard to find, but every Korean grocery stocks them
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These cookies use rice flour for a different twist on the traditional shortbread cookie.
Ingredients: sugar, butter, flour, rice flour
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This recipe is by Robert Farrar Capon and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Thailand is the inspiration for this quick, stir-fried dish of rice, curry, chicken meat, and pineapple.
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Make your own veggie burgers so you can add in bold flavors like chipotle in adobo and shredded Monterey Jack cheese.
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This is a great recipe for your deer hunter. I'm not crazy about venison, but with this recipe, you don't taste the wild game. My father-in-law swears it's made with beef tips. Serve and see what your family thinks!!
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Get Coconut Milk Rice Pudding Recipe from Food Network
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Creme brulee meets rice pudding for a dessert combining the best of both worlds.
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The flavors of white fish, green olives, rice, and fresh orange mingle in these individual parchment packets that make serving a breeze.
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Rice pudding sweetened by dates rather than much sugar, can be eaten warm or cold.
Ingredients: white rice, milk, sugar, dates