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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).
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts
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Get Quick Corn Bread Recipe from Food Network
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Get Royal Icing Recipe from Food Network
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This ultimate eggnog recipe is so strong and creamy it was titled 'one-cup-only eggnog'. Serve with a warning label at your next party!
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Quick, simple, and fresh Vietnamese spring rolls made with rice noodles, shrimp, and mint! I love these. they're really addictive and healthy!
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Get Skillet Lasagna with Butternut Squash Recipe from Food Network
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Get Mega Egga Macaroni Salad Recipe from Food Network
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This is a recipe I got from a family from the Philippines. Rice noodles are pan-fried with chicken, pork, shrimp, cabbage and carrots.
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Fresh, flavorful hamburger buns are surprisingly easy to make yourself. They take almost 4 hours, but there's only a few minutes of actual hands-on time. You'll taste the difference.
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A traditional challah, but the dough is made and kneaded in a bread machine. Just put the ingredients in, turn on the machine, and walk away until it's time to braid, glaze, and bake the challah in your oven.