Search Results (793 found)
cooking.nytimes.com
The chicken is not the centerpiece of this stir-fry, and you can leave it out, or use tofu instead, for a vegetarian version It adds flavor and some substance, but this stir-fry is mostly about antioxidant-rich cruciferous vegetables, with a red pepper thrown in for color, adding its own set of nutrients (anthocyanins, beta carotene, vitamin C).
The chicken is not the centerpiece of this stir-fry, and you can leave it out, or use tofu instead, for a vegetarian version It adds flavor and some substance, but this stir-fry is mostly about antioxidant-rich cruciferous vegetables, with a red pepper thrown in for color, adding its own set of nutrients (anthocyanins, beta carotene, vitamin C).
Ingredients:
chicken breast, egg white, cornstarch, plus, vegetable stock, soy sauce, water, peanut oil, ginger, fat, red pepper flakes, scallions, brussels sprouts, red bell pepper, bok choy, noodles
www.simplyrecipes.com
Collard greens cooked until wilted with bacon, onion, garlic, vinegar, sugar, and a dash of hot sauce.
Collard greens cooked until wilted with bacon, onion, garlic, vinegar, sugar, and a dash of hot sauce.
Ingredients:
bacon, yellow onion, garlic, sugar, salt, black pepper, apple cider vinegar, collard greens, chicken broth
www.delish.com
Seasoned Southwest-style, with chili powder and cumin, chicken strips are blackened, combined with salsa, and served over salad greens to make a quick and refreshing dish with great flavor in every bite.
Seasoned Southwest-style, with chili powder and cumin, chicken strips are blackened, combined with salsa, and served over salad greens to make a quick and refreshing dish with great flavor in every bite.
www.chowhound.com
Yep. That’s right collard green egg roll. Why? Because we love collard greens and Chinese food in the south and that’s how we roll. Get it roll!!! I remember...
Yep. That’s right collard green egg roll. Why? Because we love collard greens and Chinese food in the south and that’s how we roll. Get it roll!!! I remember...
www.foodnetwork.com
Get Ginger Sea Bass over Wilted Greens Recipe from Food Network
Get Ginger Sea Bass over Wilted Greens Recipe from Food Network
Ingredients:
baby spinach, bass, ginger, garlic, marsala wine, soy sauce, sesame oil, lime, basil leaves
cooking.nytimes.com
I call the dish a tagine because it tastes like a Tunisian stew; its warm triumvirate of spices — coriander, cumin and caraway — are always present in the classic Tunisian spice mix called tabil It is inspired by the Tunisian tagines I make to serve with couscous, but I served this instead with whole grain flatbread Since my version is vegetarian, I cooked the onions and fennel in olive oil before adding them to the beans so the dish would have a bit of fat and the vegetables would have more flavor.
I call the dish a tagine because it tastes like a Tunisian stew; its warm triumvirate of spices — coriander, cumin and caraway — are always present in the classic Tunisian spice mix called tabil It is inspired by the Tunisian tagines I make to serve with couscous, but I served this instead with whole grain flatbread Since my version is vegetarian, I cooked the onions and fennel in olive oil before adding them to the beans so the dish would have a bit of fat and the vegetables would have more flavor.
Ingredients:
onion, garlic, coriander seeds, caraway seeds, cumin seeds, olive oil, fennel bulb, aleppo pepper, tomato paste, collard greens, cilantro, lemon
www.foodnetwork.com
Get Acorn Squash with Baby Bitter Greens Recipe from Food Network
Get Acorn Squash with Baby Bitter Greens Recipe from Food Network
Ingredients:
acorn squash, olive oil, sherry vinegar, shallot, dijon mustard, sugar, hearty greens, goat cheese, pepitas, butter, pumpkin seeds, cinnamon, ginger, allspice, cloves
www.foodnetwork.com
Get "Biscuits and Gravy" - Orange-Ginger Biscuits with Scallion-Pork Sausage Gravy, Sesame Mustard Greens and Soy-Glazed Bacon Recipe from Food Network
Get "Biscuits and Gravy" - Orange-Ginger Biscuits with Scallion-Pork Sausage Gravy, Sesame Mustard Greens and Soy-Glazed Bacon Recipe from Food Network
Ingredients:
orange juice, wine vinegar, soy sauce, brown sugar, star anise, allspice, bacon, flour, sugar, salt, butter, buttermilk, egg, ginger, orange, breakfast sausages, chicken stock, sesame oil, scallions, mustard greens
www.foodnetwork.com
Get Barbecue Mac and Cheese Recipe from Food Network
Get Barbecue Mac and Cheese Recipe from Food Network
Ingredients:
noodles, collard greens, beer, half and half, barbecue sauce, american cheese, sharp cheddar
cooking.nytimes.com
This is a recipe for a very big batch, because it freezes well; in addition to death and taxes, we can be confident of future illness If you want less soup, halve the recipe If the sick person likes noodles when sick, I add a single serving of rice noodles for each serving, in the last few minutes of warming it.
This is a recipe for a very big batch, because it freezes well; in addition to death and taxes, we can be confident of future illness If you want less soup, halve the recipe If the sick person likes noodles when sick, I add a single serving of rice noodles for each serving, in the last few minutes of warming it.
Ingredients:
kombu, water, cloves, bonito, chile, shiitake mushrooms, miso, greens, spring onion, fish sauce, salt, sugar, silken tofu, cilantro, lemon
www.allrecipes.com
A hearty, thick borscht with beef oxtail, and barley is chock full of vegetables. Add beets in the last hour to preserve the soup's red color.
A hearty, thick borscht with beef oxtail, and barley is chock full of vegetables. Add beets in the last hour to preserve the soup's red color.
cooking.nytimes.com
Bone-in lamb shanks are perfect for braising The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body
Bone-in lamb shanks are perfect for braising The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body
Ingredients:
plus, paprika, black pepper, lamb, sweet onion, garlic, coriander seeds, cayenne, allspice, dry white wine, scallions, spicy greens, cilantro, parsley, mint, tarragon, chives, chicken, currants, butter