368 sprinkle recipes

Perach Kisan is similar to Prusah Kisan but differs in fruit and the arrangement

Big-batch coarsely ground sirloin chili simmered low for 6 hours with bell peppers, celery, tomatoes, and green chiles. Beans optional. Serves 16 for chili night or game day.

Pastel tres leches Aldaco soaks a tender sponge cake in evaporated, condensed, and whole milk with a splash of rum for a creamy Mexican classic best made the night before.

This is a sweet way to lower your risk for cancer. Great with soup or sandwich, the spring salad is packed with fiber, antioxidants, omega, and lycopene.

Asafetida, mango powder, and black salt distinguish the chat masala from other masalas, giving the blend a sourness that makes it a welcome accompaniment to fresh fruit and other snacks. 'Chat' refers to various snacks and to the North Indian cafes that serve them. Fresh fruit often is sprinkled with lime juice and chat masala. Black salt (which is actually reddish gray), available at Indian food stores, has a distinctive flavor that's quite different from sea salt or table salt. The garam masala is the wild card in this recipe; either one of the (Tamil Nadu Curry Powder or Punjabi-Style Garam Masala) masalas may be used.

Individual rustic fruit tarts with shortcrust pastry, apricot jam glaze, and thinly sliced apples or pears. A French-bistro dessert that bakes in 15 minutes and looks gorgeous.

Fresh Spanish chicken stir-fry loaded with tomatoes, mushrooms, black olives, and herbs over brown rice. Healthy one-pan dinner bursting with vegetables.

The citrus zest undertone of these versatile bread sticks marries well with the rosemary and molasses to produce an intriguing addition to a picnic basket or a formal dinner.

This focaccia turns out crusty outside and fluffy inside, the roasted bell pepper, chilis, cherry tomato and mozzarella give the focaccia amazingly delicious flavor. Eating it directly without anything else is yummy enough to satisfy your palate. This recipe is adapted from Chef Nancy, New York Times!

This focaccia turns out crusty outside and fluffy inside, onion and sage add the deliciously refreshing flavor, mozzarella gives the mildly cheesy flavor, and olive oil brings the tang to the bread. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

Oven-roasted cherry tomato and garlic make this delicious dip absolutely addictive. Sweet, tangy and garlicky. You can dip some crunchy vegetables into it, spread it over the toast or toss it with some pasta. Heirloom or vine-ripe tomatoes work well too.

Grilled peaches are succulent, sweet and slightly sour with the grilling flavor. They are delicious mixed with the baby greens, creamy crumbled goat cheese, and drizzled with balsamic glaze.

Fresh peaches fill into an almond and flour crust, the sweetness, slightly sourness, and refreshing taste from the peaches go very well with the nutty crusty. It's a light, fruity and delicious dessert that fits a hot summer day wonderfully!

Inspired by the fresh peach tart recipe I made a few days ago, yesterday came out this fresh peach and plum tart recipe. This time I used a lot both freshly seasonal peaches and plums, and also made a 11-inch tart to satisfy my fruit tart craving. It came out beautiful and delicious, definitely the kind of dessert that I love to have in summer!

This focaccia turns out crusty outside and fluffy inside. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

Love Korean food since I was in the university, kimchee is definitely one of my favorites, and any time go to a Korean restaurant, kimchee is one of the side dishes I must order, no question. Finally, the first time I made my own kimchee, and it turned out as good as the ones I had at any restaurant, here the recipe is!