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Served hot or warm, this exotic dip is a huge party pleaser. Ground chicken is simmered in a peanutty coconut sauce. You'll feel guilty for all the praise, because it is so easy to make. Serve with papadums or prawn crackers.
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It's easy to make your own peanut sauce for dipping appetizers or dressing a salad, using a creamy peanut butter and several ingredients from your pantry.
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Chicken breast meat is rubbed with an intoxicating paste made with cilantro, mint, and other distinctive flavors. Chicken legs may also be used, or a combination of legs and breasts. This recipe is cooked in the oven, but will work well on the grill. Serve hot with onion rings.
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This recipe is by Mark Bittman and takes 1 to 1 1/4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.
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This recipe makes traditional crab cakes. Enjoy!
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This recipe is by Trish Hall and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This lovely, vegetarian risotto contains sliced heart of palm for a delicious, subtle change from the norm.
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A classic Thanksgiving sausage stuffing recipe.
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20 Min EASY Chicken Scampi with Angel Hair Pasta! Swap the shrimp for chicken in this classic recipe. All you need is chicken, angel hair pasta, butter, olive oil, garlic, white wine, lemon, and parsley. Perfect midweek dinner!