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cooking.nytimes.com
After the overindulgence that comes with Thanksgiving, you might want to try something a little lighter and brighter with your leftover meat This is a version of sopa de lima, the restorative and delicious Mexican soup popular in the Yucatán It is usually made with chicken and a local lime, but turkey and supermarket lime are a magical, timely substitute.
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Get Roasted Capon with Quinoa-Olive Stuffing Recipe from Food Network
cooking.nytimes.com
This is a mild version of Grace Young’s spicy orange chicken, with as much emphasis on vegetables as on chicken.
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Get Grilled Mahi-Mahi with Black Bean Salsa Recipe from Food Network
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Get Fried Eggs and "Refried Beans" Burritos Recipe from Food Network
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Get Lettuce Cups with Tofu and Beef Recipe from Food Network
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Get Pad Thai Recipe from Food Network
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I love this dish. I found this is an old cookbook by I think "Prevention Magazine." made changes and continue to serve it. I wish I still had the book but sold...
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This quinoa salad recipe from Joanne Chang tosses healthy quinoa and roasted fall vegetables with an Asian dressing.
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Get Chicken and Bean Puff Pastry Empanadas Recipe from Food Network