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"I first tripped across Ash-e Mast several years ago, and decided what the heck I'd give it a try. I've explored many "Middle Eastern" dishes, but at that time no "Persian" cuisine to my knowledge. I have since corrected that omission!!!
That first recipe was nearly identical to this one. I have since made it using this recipe several t..."
"I had to make a few adjustments. I used a variety of dried fruits (apples, cranberries, dates, plums, apricots, and the list goes on), and pistachios because that what I had on hand. I soaked it for about 24 hours.However, I really went crazy, so to speak, when I served it ala mode! WOW talk about tasty! It was good after a 24 hour soak, but..."
"Like any emulsion the key to making a smooth and creamy sauce is patience. I however, lack patience, so I cheat. I added 1 Tbsp mayonnaise (or you could add two egg whites) to jump start the process. Additionally, I used a blend of olive oil and canola oil - its what I had on hand.I found the flavors to be a perfect blend. I used it on/in ev..."
"Like Tashak I do something very similar. I grate and saute my vegetables. I add a bit more - 2 cup veggies for every 1 lb ground meat. However, instead of rolled oats I soak 1 cup cracked wheat or bulgar, depending on what I have on hand, in 2 cups stock overnight then add it to about 4 lbs ground meat just as I finish browning. The wheat just..."