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This spicy Korean pork is very good served with rice, kimchi, and salad.
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A favorite chicken dish from the Chinese restaurant comes home in this quick but tasty version. Curry paste, coconut milk, ginger, and garlic flavor the sliced chicken breast meat and potatoes and give the dish its lovely yellow color. Serve over hot cooked jasmine rice.
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These pistachio brownies aren't quite blondies--they're "greenies." Speckled with mini chocolate chips, they have a hint of orange flavor.
cooking.nytimes.com
The last step in most of my risottos is to stir in a final ladleful of stock and some Parmesan cheese This time, I also stirred in some pesto, which enriches the risotto deliciously, and also dresses it up with flecks of green The risotto would also work with green beans or peas, or with no added vegetable at all.
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Get Mexican "Street Corn" Fajitas Cheat Sheet Recipe from Food Network
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Kidney beans, black beans, and lentils combine for a 3-bean meatless chili that spends all day in the slow cooker.
www.simplyrecipes.com
Here's a classic, chewy Oatmeal Cookie! This was Grandma's favorite oatmeal cookie recipe, made with oats, brown sugar, white sugar, flour, and shortening. Walnuts and raisins are optional.
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This Thai-style chicken bowl has a layer of rice topped with sprouts, cashews, and chicken this is drizzled with a mango curry sauce for a one-dish meal for lunch or dinner.
cooking.nytimes.com
This recipe is by John Willoughby and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A basic roasted corn and potato chowder can be made with smoked salmon for a British Columbia-inspired flavor.
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Canned tomatoes, roasted red peppers, walnuts and spices create a spicy Eastern Mediterranean sauce that perfectly complements pan-seared lamb chops.
www.chowhound.com
This classic molasses crinkles recipe is an easy, spiced cookie, perfect for Christmas or on a holiday cookie plate.