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Quick-cooking rice noodles get dressed up in a soy- and chile-sauce glaze. Garnish with chopped green onions.
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A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.
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A substantial dip recipe modeled on a taco, packed with chicken, beans, green chiles, and cheese and made for serving with a cold beer and tortilla chips.
cooking.nytimes.com
Mushrooms are like sponges full of water When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up So start by letting them hit the hot oil, sizzle and then color a bit
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This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a very healthy dish that will make you feel full and satisfied without feeling heavy. The crunch of the nuts, cabbage, and celery offer a nice contrast...
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This recipe for green pea soup (also called English pea soup) combines bright, sweet shelling peas with a bold veggie broth.
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Rye flour, cocoa powder, instant coffee, and caraway seeds are the secret ingredients to making pumpernickel bagels at home.
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This recipe is by Molly O'Neill and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Blend yellow cake mix and apricot nectar in this cake recipe to deliver a light and elegant dessert with a lemon-flavored glaze.
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Gluten-free zucchini muffins using rice and rice flour are a tasty, kid-pleasing alternative to regular muffins.