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A milkshake recipe made with grape juice and vanilla ice cream.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tart, salty, and spicy, with a hint of fresh ginger.
cooking.nytimes.com
Poached chicken breasts, which are at the center of this salad, are a low-fat, high-protein staple with endless possibilities In this recipe, inspiration comes from the Southeast Asian country of Indonesia Mint leaves and cilantro add a fresh bite and mung bean sprouts or sunflower sprouts help to fill out the dish
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A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.
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Quick, easy, elegant: three words which perfectly describe this flavorful dish. A beautiful salmon fillet is seasoned with a blend of spices and a squirt of lime, then quickly roasted. It is served cold, so all of the work can be done early, leaving you the luxury of dining with your guests!
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These lemony broiled chicken breasts are a great dinner option when it's too cold or wet to fire up the outdoor grill.
cooking.nytimes.com
This is like a South Asian version of huevos rancheros The sauce yields more than what you’ll need for one serving Refrigerate or freeze what you don’t use.
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Make this a few days before you need it, for the flavors to develop. Use it to baste chicken pieces or pork spare ribs just before they have finished cooking utterly delicious.
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Spectacularly different! Originally submitted to ThanksgivingRecipe.com.
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Get Chicken Teriyaki Wrap Recipe from Food Network