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A salad recipe that's a tasty, ultrahealthy way to eat your dark, leafy greens with an Asian-inspired marinade.
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Get Creamy Orzo Recipe from Food Network
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Green mung beans, soaked overnight, are mixed with rice flour, coconut, vegetables, and spices in this nutritious breakfast bread, snack, or lunch. Serve with the chutney or pickle of your choice.
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This Thai red curry chicken with just 4 ingredients is quick, easy, and budget-friendly, sweetened with coconut cream for huge flavor!
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This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef The vegetarian version works well, and it’s also easier to make If you prefer a very firm tofu, take the extra time to weight it as directed in step 1
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Mouth-watering bacon and water chestnut appetizer, covered with a savory sauce and baked.
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The pungency of sauerkraut is balanced by molasses and brown sugar in this tasty bread-machine rye bread.
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For these pickles, I spiced up classic, sweet bread-and-butter slices with allspice and coriander Generally, the smaller the cucumbers, the more crisp the pickles will be I used very small Kirby cucumbers, and a month later mine still crunch with each bite.
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A hearty side with unusual spices.
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Eat to your heart's content the day after and/or freeze in several units. Take out of the freezer and heat in the zapper or in a double boiler. Enjoy that T-Day turkey until New Year's. Despite the name it is a really great soup that my sister's friend shared with me. This recipe is meant to use up any leftover vegetables and other ingredients; leftover green beans would make a great addition. Celery, onions, spinach and cabbage are tasty, too!
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Thin rice noodles, peanut sauce, and plenty of shrimp make this Asian-style salad a perfect cold accompaniment for grilled foods - or try it warm as an entree!