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Buckwheat noodles flavored with ginger, garlic, citrus, and soy sauce.
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This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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You can use fresh baby artichokes for this if they’re in season Otherwise, it may be easier to find frozen ones.
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This is a moist chocolate cake with a hint of cinnamon. This recipe will make a large one layer cake or a two layer quarter sheet cake.
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Thailand is the inspiration for this quick, stir-fried dish of rice, curry, chicken meat, and pineapple.
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A Louisiana favorite! You may add cooked vegetables to the filling if you wish.
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Hot dogs are skewered on sticks, dipped in corn batter, and then fried to a golden brown.
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I hate tofu but love tempeh and this sandwich is tangy and tasty. My boyfriend and I eat this all the time. It's great because it's vegan for him and I still like it (even though I'm not a vegetarian).
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This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice.
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This will remind you of pumpkin bread, with its cinnamon, nutmeg and pecans. The flavor does differ, though, so be sure to give this recipe a try.
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Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.
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Tomatoes, cola, and spaghetti sauce mix are the starring ingredients of this pot roast, which may be cooked in advance and reheated.