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Classic Chinese Chicken Salad! With toasted sesame seeds and almonds, and fried puffed bean threads. Topped with a dark sesame oil and rice vinegar dressing.
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In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
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Call them kabobs, kebabs, or shish kebobs, what's a summer grill without them? Top sirloin chunks, marinated in soy sauce, garlic, ginger, olive oil marinade, grilled with onions, mushrooms, bell peppers.
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This recipe is by Dena Kleiman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Smoked Gouda-Chorizo Jalapeno Poppers Recipe from Food Network
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Shrimp is sauteed with peppers and sweet onion, and served over a pile of hot cheese grits. I had a variation of this at a local restaurant, added a few things, and made it mine! Garlic bread makes a great side! be sure to have hot pepper sauce on hand to add appropriate spice.
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Get Gnocchi with Mushroom Alfredo Sauce Recipe from Food Network
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Get Chicken Breast Spanaki Recipe from Food Network
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Get Baked Foil Wrapped Marinated Red Onion Recipe from Food Network
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This version of a blue cheese salad dressing, said to hail from a Seattle restaurant, calls for Roquefort in a creamy buttermilk, sour cream, and mayonnaise base.
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This Lebanese version of traditional lentil soup with spinach is seasoned with mint and lemon juice. It's traditionally served with toasted French bread for dipping.