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Slow-cooked chicken with a zesty orange juice, spice, and habanero jerk marinade.
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"I often use just one or two spices, such as the ginger and cumin in this Swiss chard," says Madhur Jaffrey. "It's a very northern Indian approach."
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This is the same as an Orange Cake with Orange Topping but made with tangerine-orange juice. It's so good, I have to ask my husband to hide it so I won't pig-out on it. Can be made as a Bundt cake or muffins!
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A classic dish of fried matzo that is often eaten for breakfast during Passover but makes a nice snack or light meal any time of year.
Ingredients: matzoh, eggs, salt, vegetable oil
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Caramelized pork belly is braised in soy sauce and rice wine in a slow cooker until meltingly tender in this recipe for a Chinese specialty.
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Shrimp, scallops, and asparagus are simmered together with lime, curry, and coconut milk to create a delicious seafood curry!
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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No butter, just oil in this recipe that delivers a rich, chewy, and chocolate-y cake in about an hour.
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Who says waffle irons are just for waffles? Try making perfectly crunchy hash browns in the waffle maker for your next weekend breakfast.
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A spicy raisin bread made in a bread machine. The most common substitute for mixed spice in the U.S.A. is pumpkin pie spice.
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Lots of interesting stuff in this marinated zucchini salad. Onion soup mix, white wine vinegar, apple cider vinegar, chopped veggies, sliced zucchini, and time in the fridge to mingle and chill. Six generous servings.
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This delicious recipe is a snap to make and tastes delicious! It's vegan and vegetarian, too.