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This recipe is by Matt Lee And Ted Lee and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Quinoa veggie burgers topped with a homemade tahini sauce are a quick, vegetarian meal for any day of the week.
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A classic from Chef Charlie Palmer served with a flavorful oyster mushroom gravy.
cooking.nytimes.com
This is an Iraqi dish for Rosh Hashana, the Jewish New Year, with bitter Swiss chard, sweet beets and beef in a sweet and sour sauce In Amara, a city near Basra in southern Iraq, the dish is called "mahshi" or "stuffed" in Arabic It is traditionally made by stuffing Swiss chard leaves with beets, onions and sometimes meat
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Get Tagliatelle con Vongole Recipe from Food Network
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Freshly fried tortilla chips are layered with a spicy chicken and tomatillo sauce and plenty of cheese. Serve it with fried eggs for hearty breakfast or as a cheesy dinner.
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Get Braised Beef Tacos Recipe from Food Network
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Get South Tex-Mex Rice Recipe from Food Network
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Cooked rice noodles are mixed with carrots, cucumbers, mint, and napa cabbage. A sauce made with cilantro, jalapeno peppers, lime juice, fish sauce, and sugar is spooned on top.
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Roasted butternut squash and onions are tossed with spinach, dried cranberries, and nuts for a colorful side dish during the autumn months.
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Puff pastry strips spread with apricot preserves and sprinkled with shredded cheese are twisted with strips of bacon and baked until brown and crisp.