2,454 peen peen recipes

Cantaloupe fruit salad with fresh pineapple, apple, raisins, coconut, and walnuts served with low-fat yogurt. A tropical no-cook fruit bowl with crunch from nuts and chewiness from coconut.

Cilantro, chiles and garlic add rich flavor to these red kidney beans, they taste so great.

Browned smoked turkey sausage over a bed of romaine with tomatoes, cucumber, cauliflower, olives, and crumbled feta, drizzled with Italian dressing. A hearty 15-minute salad.

Ensalada pico de gallo, a refreshing Mexican orange and jicama salad with crisp red onion, walnuts, and a honey-lime dressing spiced with cumin and chile. Bright, crunchy, and sweet-tangy in every bite.

Fresh bananas and Bartlett pears drizzled with melted vanilla ice cream as a ready-made custard sauce, topped with chopped pecans. No cooking, no custard-making. The ice cream is the sauce.

Rustic potato bread dough made with real mashed russet potatoes and reserved potato water for a soft, moist crumb. Part 1 covers the dough mixing and kneading process.

Oktapodi Maratho Krasato is a Greek braised octopus with fennel and tomatoes simmered in red wine until fork-tender. Served warm or cold as a main dish or meze.

A savory vegetable stew made with dry lentils, potatoes and a bit of sherry.

Onion broth made with five pounds of slow-caramelized onions, soup bones, garlic, and mace. A deeply flavored, bone-enriched broth with silky body.

Dairy-free pureed spinach soup thickened naturally with potatoes and zucchini. Vegan, low-calorie, and vibrant green with no cream needed. Topped with delicate enoki mushrooms.

Arugula is most commonly employed in salads as in the infamous tricolor salad.

Gazpacho sevillano, the authentic chilled Andalusian tomato soup blended with ripe tomatoes, cucumber, pepper, garlic, sherry vinegar, and olive oil over soaked bread. No-cook, silky, and built for hot days.

Breaded chicken pieces cooked in the microwave with sauterne wine, mushrooms, and tomatoes. A quick shortcut version of the classic French Chicken Marengo.

Marinated vegetable skewers with eggplant, zucchini, and mushrooms get grilled and served with spicy peanut sauce for plant-based cookouts or weeknight dinners.

Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.

Traditional Pakistani gajraila with grated carrots slow-simmered in milk with rice, cardamom, slivered almonds, pistachios, and raisins. A fragrant, creamy dessert served hot or cold.