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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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Get Lentil Cookies Recipe from Food Network
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This recipe is by Craig Claiborne and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Healthy Blueberry-Carrot Muffins Recipe from Food Network
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An easy recipe for Burmese-style noodles with braised chicken thighs, coconut milk, and turmeric.
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Get Bananas Foster Bread Recipe from Food Network
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Moist, chewy oatmeal cookies amplified by coconut and nuts.
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This recipe is by Alice Hart and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Masters Marinated Salmon Recipe from Food Network
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Get Southeast Asian Slow Cooked Winter Vegetables Recipe from Food Network
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In this ingenious version of an Indonesian classic, the gingery, lemongrass-scented satay paste is the base for the chicken marinade as well as for the luxurious peanut dipping sauce. A few alternatives to the chicken: thinly sliced beef or pork or whole,