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513 recipes found
celery, onion, mushroom and rice
I love to make this when I am HANGRY or use it as a side dish for dinners..NUMMY!
Mashed Sweet Potatoes with Clif Family Kitchen Classic Hazelnut Dukkah
Roasted and mashed sweet potatoes are delicious with a generous sprinkling of classic hazelnut dukkah. The Egyptian spice blend adds just the right amount of exotic flavor, complimenting the rich flavor of the sweet potatoes.
The easiest pasta in the world
This recipe is so quick and easy, I can make it before my children notice I left the living room!
Shredded Brussels Sprouts w/ Bacon & Pine Nuts
This sweet and savory Shredded Brussel Sprouts recipe with Bacon and Pine Nuts will challenge even the most hardened brussels sprout skeptics at your table.
No-Sugar-Added Canned Applesauce
Squirrel away the flavors of fall to enjoy all year with this simple and practical recipe/guide to making your own homemade canned applesauce without sugar.
Sweet Potato Skin Bake
For sweet potato skeptics, this bake is only slightly sweet—but rich and bubbly and crisp and everything you wanted from a potato skin that you've never gotten.
Lentils, carrots and spinach bowl accompanied with light cream
A delicious vegetarian recipe for a fall lunch
Mama Stamberg's Cranberry Relish
This cranberry horseradish relish recipe's infamy might come from the strange ingredients—raw onion, cranberries, and sour cream, frozen and partially-thawed.
Plum Apple Sauce
This sauce recipe is an equal combination of red-skinned apples and purple plums. The color is beautiful and is terrific with both pork and roasted chicken.
Hartwood Restaurant's Roasted Chili Oil
We use mild Cascabel Chiles for our chile oil recipe, which give it a pleasantly toasty, smoky flavor. Look for them in a Mexican market or online.
Cabbage with Onions and Apples
If you’re looking for a “bake it and forget it” side dish, this would be it. Simply combine the cabbage with chopped apples and onions, then roast in the oven until the edges just begin to brown.
McIntosh Applesauce
McIntosh apples make the best applesauce. This recipe highlights the apples in the best way possible.
Pan Roasted Bengali Carrots and Beans with Lime
This recipe is a staple in my house especially during the months of August, September and October when the garden is brimming with crisp green beans and sweet and tender carrots. The recipe uses the classic Bengali 5 spice seasoning called panchphoron an aromatic medley of fennel, cumin, black mustard seeds, nigella seeds and fenugreek, ginger and is finished off with a sprinkle of fresh lime and sometimes when I do not have lime handy I use red wine vinegar. This is similar to the potato and cauliflower recipe that I featured in my cookbook, The Bengali Five Spice Chronicles but, this one is well suited to be eaten as a cooked salad as well. I personally do not add salt to the recipe because I feel it showcases the flavors of the fresh vegetables better, feel free to adapt this to your taste.
Thick Crispy Fried Potatoes
These crispy fried potatoes are what we crave for every season, at least once per season. Sometimes we would make really thin ones, otherwise exactly these, a bit thicker. Thank you Heston Blumenthal for doing the research for us, on how to make the perfect homemade fries. In our opinion, these give a bit more of a homemade feel, but not because they would be random, and not delicious, no, no, no. Every bite represents the perfect indulgence, that our soul and body need from time to time. So here you go, our version of a perfect three stage fries.
Marinated Zucchini Salad with Parmesan and Pepitas
I make this salad constantly during the summer: it's crazy easy to pull together, and it pairs well with and/or sauces so many summer favorites: grilled chicken or skirt steak, fish prepared almost any way. It's lovely with goat cheese or mozzarella on toast. I often eat it for lunch, straight from the bowl.
Zucchini fritters
I learned to make these from a friend, a retired chef, almost 30 years ago. My children love them dearly, and ask for them regularly during zucchini season. They're very simple, and pretty easy to make. Be careful about using "off-brand" saltine crackers; they can change the taste dramatically.
Tomato Powder
Make your own Tomato Powder! For this recipe you literally only need one ingredient, which is tomatoes. You then dehydrate the tomatoes and blend them. Easy!
Michel Richard's Glazed & Glistening Haricots Verts
Since finding dainty haricots verts isn't a sure thing, you can use this recipe with whatever variety and size of green beans you find.
Beet salad, pine nuts and feta cheese with herbs
Mini Buttermilk Biscuits
I've made a lot of biscuits and this mini buttermilk recipe is solid. But, good biscuit making comes from practice, so I try not to overwork the dough.
How to Juice a Lemon
Wondering How to Juice a Lemon? Here's the easiest and most effective method around! Try this recipe.
Grilled Cabbage with Anchovy Sauce
Grilled cabbage takes on a new look and personality paired with a salty anchovy sauce.
Kale Mallung
Mallung means tempered vegetables (with mustard seeds, turmeric powder, curry leaves and fresh dessicated coconut). It is a popular way to prepare vegetables in Sri LankaYou can use this recipe for any leafy vegetables of your choice. I have tried the recipe with Chinese choy sum and bok choy. And boy, they worked! Since I’m in the kale phase, I have attempted the recipe with kale, naturally.
homemade french fries
The secret to these french fries was revelatory to me - and this method WORKS!