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cooking.nytimes.com
Fragrant, intense and full of fiery chile, this lamb stir-fry isn’t for the timid eater For the most authentic flavor, it’s worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing, camphor quality (They are available at specialty spice markets, in Chinatown, or online.) You can substitute regular black peppercorns, but you won’t get the same punch
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Shredded pork and rice with a Thai flavor. Perfect for the slow cooker. Our family's favorite dish. For extra spicy tastes, serve Thai garlic chile paste on the side.
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I whipped up this turkey sausage, bell pepper, and brown rice dish for my boyfriend one night, and he loved it! It's so simple, even he can make it!
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Toasted brown rice adds a delicious flavor to green tea in this traditional Japanese preparation.
Ingredients: brown rice, water, green
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The flavors of shrimp, green olives, rice, and fresh orange mingle in these individual parchment packets that make serving a breeze.
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Recipe courtesy of Kellogg's Rice Krispies cereal.
cooking.nytimes.com
This classic Japanese dressing elevates a simple green salad into something restaurant-worthy We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.
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Looking for an easy-to-make dish that's loaded with flavor?  Try this family-pleasing dish that mixes picante sauce, brown sugar, and mustard to make a savory sauce for moist and juicy baked chicken.
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Rice wrapped in steamed cabbage leaves, covered with tomato sauce, and baked.
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Green mung beans, soaked overnight, are mixed with rice flour, coconut, vegetables, and spices in this nutritious breakfast bread, snack, or lunch. Serve with the chutney or pickle of your choice.
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Bite-size pieces of chicken are marinated in ginger, sake, and soy sauce before being deep-fried in this Japanese-style Chicken Karaage.
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Like the crispy rice treats, but with chocolate chips and peanut butter.