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Boneless pork chops are browned, then covered with a thickened orange sauce.
cooking.nytimes.com
This mildly spicy dish requires minimal cooking, so it's great for a hot day Both udon and soba noodles will work in this dish.
cooking.nytimes.com
In this recipe for a Thai-inspired salad, made for a 6- to 8-quart electric pressure cooker, crispy pork, flavored with fish sauce and lime, is paired with sweet and juicy pomelo (or use grapefruit) and heady fried garlic chips If you’d rather make this in a slow cooker, you can; it'll take 5 to 7 hours on high (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time
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Get your daily fruits and vegetables and fuel up your body with a different color smoothie every day of the week. Variations are in notes.
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Spinach queso blanco adds a little green to everyone's favorite melted cheese dip. Garlic and roasted Anaheim chiles give it a kick, and fresh pico de gallo adds...
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This salmon recipe is easy to prepare. It’s also beautiful so if you need something to impress guests this dish will do it for you and keep you out of the kitchen...
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This zesty sparkling sangria features a gorgeous combination of seasonal pomegranate and orange spiked with ginger. You can even start this a day ahead to give...
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Sugar, lemon juice and an egg go into this pie dough. It bakes up flaky and tender and deliciously sweet, making a perfect pastry for a fancy fruit.
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A wonderful, delightful fruit smoothie...it will help you cool down after a hot day in the sun.
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This very simple salsa with fresh pineapple, red bell pepper, shallots, and fresh lemon juice pairs well with grilled chicken or salmon.
www.delish.com
"I started making my Abilene sauce 20 years ago, and every year I tweak it or add something," says Olivia chef James Holmes of his signature barbecue sauce. Despite its spicy intensity, the pork and beer flavors come straight through.
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