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Everyone will enjoy this salad featuring wild rice, cooked chicken, and crunchy cashews along with plump juicy red grapes. Besides wild rice, the real star of this salad is the dressing that uses curry powder to provide a delicious and unique flavor.
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You can use gyoza wrappers instead of making dumpling dough.
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This recipe is by Melissa Clark. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mango, yogurt, milk, sugar, rose water
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All your Thanksgiving favorites are combined in this savory casserole that's so easy to make, you can enjoy it any time.
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This recipe has been a hit at EVERY party and it's so easy to make! I'm not sure how I got the recipe but it's ono (means 'delicious' in Hawaiian)!! I've received so many requests for the recipe, I've decided to add it. Even people who don't like Spam, love it!! I've gotten wonderful recipes from you all it's about time to share the goodies! Aloha and enjoy!!
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The choice of fruits for this delicious salad are wonderful - mango, pineapple, and mandarin orange. The mayonnaise/sour cream dressing has a splash of coconut extract which goes perfectly with the chicken, the fruit, and the tropical theme. Makes six servings.
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This quick stir-fry beef dish uses frozen mixed vegetables to keep your preparation time minimal.
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Get Country Bread Stuffing Recipe from Food Network
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Get Barbecued Chinese Chicken Lettuce Wraps Recipe from Food Network
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This agua fresca is served throughout Mexico. It is nice and refreshing. The flavor is tart, similar to a cranberry tea drink.
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Diced chicken, bacon, and red grapes combine with a zesty ginger-lime dressing for an appealing salad that's great for a light lunch or a busy day.