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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).
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This is such a great, simple red meat-lover's dish. The sauce is flavorful and easy to make. This dish looks like a lot of work, but is so simple. Great for impressing people.
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Get Fried Plantains with Spiced Beef: Piononos Recipe from Food Network
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I learned about the genesis of this dish from Suvir Saran, an Indian chef in New York This dish is Manchurian in origin and is based on an ingredient that is in almost every refrigerator It's stir-fried chicken with ketchup, and before you turn your nose up, think how good ketchup can taste
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Perfectly fried chicken wings and drumettes are coated in a hot and spicy blend of hot sauce and butter in this easy appetizer.
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Get Herbed Roasted Mushrooms with Fried Egg Recipe from Food Network
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Get Herbed Roasted Mushrooms with Fried Egg Recipe from Food Network
cooking.nytimes.com
This recipe is by Elaine Louie and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Mashed Potatoes with Crispy Fried Shallots Recipe from Food Network
Ingredients: heavy cream, russet, shallots, flour
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This recipes is quick to fix using leftovers from previous days of cooking. My son and husband 'fought' each other for the last of this dish the first time I made it. It tastes that good.
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Get Southern Fried Tofu with Sweet Potatoes Recipe from Food Network