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Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.
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This is a pureed vegetable soup made with half-and-half, chicken boullion granules and soy sauce. Serve with blanched broccoli florets and chopped parsley or carrot curls.
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Cornish game hens are marinated in a citrus-garlic sauce, then roasted and glazed with a savory, orange sauce.
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Slices of rich pork belly are cooked three different ways, with a final long simmer that transforms this lowly cut into meltingly tender meat.
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A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice.
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Marinate flank steak in a mixture of coriander seed, lime juice, and soy sauce then broil it for delicious Thai beef.
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Use this recipe to make a quick Thai-style peanut satay dipping sauce with peanut butter, coconut milk, soy sauce, and ginger.
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Egg drop soup made with chicken broth, udon noodles, and eggs is the perfect pick-me-up when you're not feeling well.
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A classic eggplant dip with a perfect balance of seasonings, Chef John's Baba Ghanoush is great for a summer party. Serve with pita chips and fresh veggies.
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Tempeh is topped with Buffalo sauce, blue cheese, and celery in these pita pocket sliders that will delight vegetarians at your next party.
cooking.nytimes.com
A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture
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Get Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa Recipe from Food Network