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Orzo rice pilaf marries pasta and wild rice for a wild ride of a side dish dotted with green peas and mouthwatering onions sauteed in butter.
cooking.nytimes.com
This flavorful wok-fried shrimp dish makes an easy but very impressive dinner Bright and spicy, it calls for strips of ripe red Fresno chiles, which are not very hot and available in the produce section of most supermarkets Use red bell peppers instead if you want to tame the heat
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Get Buffalo Burgers Aspen Style Recipe from Food Network
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“Sometimes the simplest paellas can be the most satisfying,” David Tanis wrote in 2012, when bringing this recipe to The Times Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved for a broth to flavor the rice (though a chicken broth can also be used, if you’re short on time) The shrimp is then marinated, and cooked separately, layered over a bed of rice, fava beans and chorizo.
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With Canadian bacon, red peppers and green onions, these crispy, cheesy potatoes beat the standard hash browns any morning.
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This turkey congee is a variation of a traditional Chinese rice porridge, eaten for breakfast or brunch, and is a great dish to create with turkey leftovers.
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Feast at Passover Seder with this recipe for short rib tsimmes: short ribs in a vegetable stew sweetened with honey and prunes.
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Crawfish tails and processed cheese are seasoned with cayenne pepper in this hot dip perfect for southern-inspired parties and potlucks.
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Steamed or Baked buns are a popular snack or appetizer in many Asian cuisines. Here is one filling for the buns from this recipe: http://www.chow.com/recipes...
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The garden-fresh flavor of roma tomatoes is complimented by the tart notes of marinated artichokes in a delectable sauce that can be prepared in less time than it takes to cook up a package of fresh cheese ravioli.
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Making pad thai at home can be a more than satisfactory substitute (and, of course, way cheaper) than dining out. Start out with the recipe here, and then add your own personal touch that's what cooking is all about anyway!