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Bring some excitement back to breakfast by dressing up your scrambled eggs with rich Asiago cheese, onions, crispy peppers and the robust flavor of Margherita® Genoa or hard salami.
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Chicken, tomatoes, cream cheese, and Parmesan cheese are baked in avocados halves in this quick, easy, and delicious recipe.
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Fresh ginger, cardamom, and sweet potatoes will fill your house with a fall fragrance as well as call your family to the table. Originally submitted to ThanksgivingRecipe.com.
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Hawaij is essential to the cuisine of Yemen.
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Dry baby lima beans soak overnight before simmering for hours in the slow cooker with a ham bone and Cajun seasoning. Serve this budget-friendly dish with Mexican corn bread and a side salad for a complete meal.
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Chef John fills these Russian-style pirozhki with his favorite dill-scented beef and onion mixture, which you can easily substitute with your desired filling.
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Fresh mango, lime juice, and jalapeno give this vegetarian black bean and barley salad Caribbean flair, perfect for a hearty summer lunch.
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Slowly roasted duck leg meat is chopped, fried up in duck fat until crispy, then served in lettuce cups with chopped cucumber, green onions, and sesame seeds.
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Freshly boiled potatoes and eggs are folded together with a mayonnaise-based dressing loaded with pickles for a tangy and bold potato salad.
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This creamy dressing is spiced up by fresh green onions and garlic and a hefty splash of red wine.
cooking.nytimes.com
Oatmeal, always underrated, is the foundation of this pancake But the ingredient that really makes this recipe shine is the cardamom, a spice that has been treasured in Europe for centuries and has been subtly employed since then in pastries throughout the northern part of the continent These pancakes are incredibly tender, with a little chew from the grain and the dried fruit, but beyond that they’re exotic
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This quick, easy wild rice porridge is a nice change from oatmeal.