Search Results (1,885 found)
www.allrecipes.com
This is the recipe for my grandma's rice. Being Hispanic, this is about as Mexican as you can get. Good as a side dish, or in a taco with ground beef.
www.chowhound.com
This easy recipe for noodles with peanut sauce has fresh vegetables and makes a fast, filling dinner with pieces of sliced chicken breast added on top.
cooking.nytimes.com
Fish tacos, that great meal of the Baja Peninsula, and a taste of summer They are simple to make, no more complicated in fact than a hamburger or a mess of pancakes, and they are considerably more flavorful Fried in strips and served onboard warm corn tortillas with a simple salsa, a pinch of fresh cabbage, plenty of lime and a cream sauce you might want to punch up with some chopped chipotle, these fish tacos can turn a cold night into bluebird summer, transporting you from chill into deep humidity and bliss.
cooking.nytimes.com
This is a mild version of Grace Young’s spicy orange chicken, with as much emphasis on vegetables as on chicken.
cooking.nytimes.com
Making dosas — those gloriously thin, pleasingly sour South Indian flatbreads — at home requires some advance planning You may need to hunt down the ingredients (online or at an Indian market), and you’ll definitely have to soak the lentils and then let the batter ferment for at least 8 hours or overnight But the crisp and flavorful crepes are well worth the effort
www.chowhound.com
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...
cooking.nytimes.com
The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.
www.chowhound.com
Ring in Chinese New Year with this traditional vegetarian dish.
www.allrecipes.com
This delicious grilled vegetable salad with homemade vinaigrette is served at room temperature. It tastes great the next day, too!