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This simple mixture of five spices commonly used in Chinese cooking works great as a rub or in a marinade.
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Panch phoron is most common in northern India, where the majority of seed spices are grown.
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Cabbage and potatoes are flavored with an array of aromatic Indian spices for a refreshing vegetable side dish.
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White rice is cooked with a spinach paste and Indian seasoning blend in this quick and easy palak rice, also known as spinach rice, recipe.
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HOLLAND HOUSE Sherry Cooking Wine adds a subtle, sweet background flavor to this spicy, Mexican seasoned marinade. Lean, boneless, skinless chicken breasts are delicious as well.
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This delicate fish stew comes from the Bengal region of India.
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A healthy portobello mushroom and poblano chile fajitas recipe.
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Ground beef, link sausage, cumin, chilies, and chili powder give this hearty soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.
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The potatoes are cooked with panch phoron, or Bengali five-spice powdera mix that includes fennel, cumin, and mustard seedsthen tossed with turmeric.
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Diced chicken is simmered with tomatoes, kidney beans, corn, bell peppers, chili powder, cayenne and cumin in this easy soup.