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cooking.nytimes.com
This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips The egg is thought to resemble the flowers of the sweet olive (osmanthus fragrans) shrub, hence its Chinese name, muxi rou, or osmathus blossom pork The ingredients are stir-fried in batches to cook evenly and retain the vibrancy of the colors
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Get Dom's Salsa and Guacamole Recipe from Food Network
cooking.nytimes.com
This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Classic Louisiana Cajun dirty rice, a rice pilaf made with the holy trinity of onions, celery, and peppers, and ground pork and chicken livers.
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An authentic rendition of a sublime Asian dish. Chicken first steeps in soy, lemon, ginger and rice wine marinade, then is stir-fried with mushrooms and green pepper in sesame oil. Toasted sesame seeds add the final touch.
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This combo of pears and farmers’ market ingredients was a Square Off competition cocktail.
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Ground pork and firm tofu are cooked together with spicy black bean sauce in this quick and easy, traditional recipe. If you like spicy Chinese food, you'll love this!
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This green salad uses fresh avocado slices, white onion, red onion, and bacon bits.
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This recipe for salsa is made in a food processor with fresh tomatoes, onions, and canned green chilies.
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Get Oxtail Recipe from Food Network
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This DIY recipe for a tomato-based chili sauce has been handed down through generations and is now here for you to enjoy.