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cooking.nytimes.com
This simple, delicious recipe for a spicy beef stir-fry comes from Leela Punyaratabandhu, a cookbook author who adapted it from Soei, a family-run restaurant in Bangkok Using thinly sliced beef tenderloin means the dish is ready in just minutes, and you can adjust the heat to taste by reducing or increasing the number of fresh bird's-eye chiles Made with fresh holy-basil leaves, the classic Thai dish is known as phat ka-phrao
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I'm sure this has been done before ... However this is my take and I love it. This has been a standby for years. My mom used to make it with pie crust but no...
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Peeled and seeded cucumbers, sliced into thick half moons, are combined with sour cream, dill, and tangy blue cheese to make a cold salad with loads of flavor.
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This is a rich, moist and delicious spiced pound cake I have had since 1974 and always make it during fall and winter months. The cake needs no frosting except maybe a dusting of confectioners sugar.
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Spinach salad with strawberries is a summertime natural. This version adds feta cheese and provides a homemade balsamic vinaigrette.
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Who doesn't love chocolate ice cream?! This version has a deep chocolate flavor and creamy texture. Top with chocolate sauce, whipped cream, and a cherry for an ice cream sundae!