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This recipe for chicken and shrimp egg rolls is courtesy of Michael Schulson.
www.allrecipes.com
Noodles are served with chicken and a scorching hot peanut sauce with a kick of curry.
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This spicy stir-fry is inspired by the Chinese-American take-out classic. Thinly sliced beef sirloin is coated in cornstarch and deep-fried until crisp, then its tossed with vegetables and a fiery sauce flavored with three kinds of chiles.
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This is a chopped salad with lots of tomatoes, onions, cucumbers and peppers. Fresh parsley, basil and garlic are folded in and just a hint of vinegar is splashed on to give it some bite. Chill and the flavors pop out. Six generous servings.
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Small leaves of Bibb lettuce are topped with watermelon balls, crumbled feta cheese, and toasted cashews in Chef John's sweet, salty, crunchy salad.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Recipe for Tiny Mint Chicken Burgers, as seen in the May 2007 issue of 'O, The Oprah Magazine.'
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Forget the complicated Cantonese Hot and Sour Soup with a million ingredients! This is an authentic central Chinese version that will warm your heart and your palate without sending you on a hunt for ingredients.
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Roasted cauliflower gets topped with a blend of parsley, basil, oregano, garlic, lemon, and olive oil in this easy vegetable side dish recipe.
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Get J J's Smoked Gouda Vegetable Soup Recipe from Food Network
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Quick and easy white cheese sauce which make the gnocchi melt in your mouth! Very rich and decadent. Best served with a light salad to balance out the richness.