Non Vegetarian recipes

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    Egg Fried Rice

    Egg fried can be made very quickly if you have leftover rice at home. This is the Chinese (Indo Chinese) method of preparing egg fried rice. Egg-fried rice is easy to prepare…

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    Fried Grilled Fish

    Fried Grilled Fish is also great for dinner parties when you have a steady stream of guest trickling in. Before dinner you can get the fish soaking in a marinade (or otherwise…

  • Oyako-donburi (Chicken And Egg Over Rice)

    Oyako-donburi (Chicken And Egg Over Rice)

    Oyako-don literally means parent-and-child Donburi (chicken and the egg, get it?) or a Japanese rice bowl in which chicken, egg, green onions and other ingredients are simmered together and served on top…

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    Bombay Chicken and Rice

    A recipe for Bombay Chicken and Rice. Follow the simple recipe instructions for Bombay Chicken and Rice shared by other home cooking experts.

  • Shrimp Deviled Eggs

    Shrimp Deviled Eggs

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  • Pork Tenderloin with Dijon Marsala Sauce

    Pork Tenderloin with Dijon Marsala Sauce

    Pork tenderloin coated in Dijon mustard, and served with a Marsala mustard sauce. Absolutely delicious! Try the sauce over other cuts of meat and vegetables

  • Wheat Germ Whole-Wheat Buttermilk Pancakes

    Wheat Germ Whole-Wheat Buttermilk Pancakes

    whole-wheat pastry flour for a healthy, wholesome breakfast treat. If you use a Teflon griddle you do not have to use oil." I added a little Splenda because they are kind…

  • Cedar Planked Salmon

    Cedar Planked Salmon

    Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon takes on a light, smoky woodiness…

  • Albondigas

    Albondigas

    Albondigas are meatballs, often used in a soup, known to many as “Mexican soul food.” Though we consider albondigas soup (or sopa de albondigas) Mexican food, history follows a line that…

  • Butter Chicken

    Butter Chicken

    Butter chicken or murgh makhani is a classic Punjab recipe, that was probably developed during the Mughal Empire. There are Indian, Pakistani, Nepali and Tibetan versions of the dish as well…

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