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cooking.nytimes.com
In this classic Indian dish, adapted from the cookbook author Julie Sahni, hard-cooked eggs are swathed in a spicy tomato gravy fragrant with cardamom, cumin and cinnamon Since garam masala spice blends vary in their chile content, sample yours before adding it to the sauce, then stir it in to taste You can make the sauce and hard-cook the eggs a day ahead (store them in the refrigerator), but the eggs are best introduced to the pot just before serving; simply reheat them in the simmering sauce
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Get Kalua Pig Monte Cristo Egg Rolls Recipe from Food Network
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Get Grilled Asian Vegetable Couscous Recipe from Food Network
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Get Yellowfin Tuna, Seared Rare with Sesame, and a Key Lime Ginger Broth Recipe from Food Network
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Get Caesar Salad With Bacon, Brussels Sprouts and Basil Recipe from Food Network
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: potatoes, corn, butter, garlic, parsley
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Wild rice makes a divine bed for stir-fried chicken and asparagus (or any almost vegetable) in a sweet hoisin sauce. A quickly prepared dish that really delivers on flavor.
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This is so yummy, easy to make-and luxurious.
Ingredients: scallops, apple, sugar, butter
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Get Baked Cauliflower Tots Recipe from Food Network
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Quick and easy pancakes that are mixed in your blender! Perfect for those mornings when you have to get breakfast on the table but don't have the time to make anything complicated.