Browsing the next page of Regional and Ethnic Cuisine.
These delicious, colorful kabobs are terrific served with a medley of grilled vegetables. The Indian spice rub can be made several days in advance. Place in a covered jar and refrigerate until ready to use. Recipe for Grilled Indian Kabobs with Sweet Onions and Red Bell Peppers from our Main Course recipe section.
Recipe for Carolina Country Style Ribs from our Main Course recipe section.
Recipe for Mediterranean Balsamic Braised Beef from our Main Course recipe section.
Serving size is 3 ounce fillet plus sauce. Recipe for Fish Creole from our Main Course recipe section.
Recipe for Lemony Sugar Snap and Chicken Stir-Fry from our Main Course recipe section.
Recipe for Teriyaki Shrimp Stir-fry with Pineapple and Peppers from our Main Course recipe section.
Have warm flour tortillas, sauteed onions and bell peppers and salsa available for your table. Recipe for Pork Tenderloin Fajitas from our Main Course recipe section.
Make a salad with the leftover pork! Recipe for Shredded Pork With Roasted Tomatoes & Chipotle Peppers from our Appetizer recipe section.
Recipe for Cabbage Latkes from our Appetizer recipe section.
Recipe for Cauliflower Latkes from our Appetizer recipe section.
Recipe for Stewed White Beans from our Main Course recipe section.
Whipped topping will give you a thicker, mousse-like effect. But this will add additional fat. Nutrition facts reflect the topping used only for garnish. We do not recommend freezing this dessert. Recipe for Chocolate-Amaretto Pots-de-Creme from our Dessert recipe section.
Recipe for Simple Pineapple Carrots (Pareve) from our Side Dishes recipe section.
Recipe for Zucchini Latkes from our Appetizer recipe section.
