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Get Mapo Tofu Recipe from Food Network
cooking.nytimes.com
In 2008, The New York Times asked the chef Eric Ripert of the celebrated restaurant Le Bernardin to dream up a meal that leaned heavily on products from a Jack’s 99-Cent Store Mr Ripert tackled the assignment with ingenuity and aplomb, creating dishes like this baked salmon with creamy jasmine rice and a tomato sauce, which uses canned coconut milk in both the rice and sauce.
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This colorful dish features red, green and yellow bell peppers with in turmeric-gold rice and scarlet tomatoes. Beautiful to look at, even better to eat.
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Craving Hot and Sour Soup just like your favorite Chinese restaurant? This recipe will hit the spot! It's made with Chinese mushrooms, bamboo shoots, tofu, and a beaten egg.
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This delicious recipe features chicken breasts baked in a creamy sauce with almonds over a bed of rice and under layers of cheese and crushed potato chips.
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In this classic Russian recipe, salmon fillets are baked into individual puff pastry pies with a cabbage, mushroom, and rice pilaf filling. This recipe can also be made "family-style" by using one whole 24-ounce salmon fillet to make one large Koulibiaka.
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Get Homemade Granola Recipe from Food Network
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I love the texture of Udi's gluten free breads, and wanted to duplicate a couple of them. I continue to improve upon this recipe, about twice a month. It's not...
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Chinese potstickers, filled with vermicelli noodles, mushrooms, and prawns, are a crowd-pleasing dish.
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An unusual combination of simple ingredients that render a spicy, tasty soup that's ready in less than 45 minutes!