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This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.
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This recipe is by Enid Nemy and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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We enjoy a lot of chicken breasts for weeknight dinners in our house, and have started to regularly explore new ways to prepare them. Inspired by the equatorial...
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Get NY Strip Steak with Orange Bourbon Glaze Recipe from Food Network
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Get Buffalo Burgers Recipe from Food Network
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Get Moroccan Beef Kebabs with Curried Couscous, Raita and Charmoula Vinaigrette Recipe from Food Network
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This baked rack of ribs is both spicy and sweet thanks to cayenne and crushed pineapple, with meat so tender it's falling off the bones.
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I love this cold salad as a light lunch or dinner, or as a side dish in the summer or fall. The orange and herb vinaigrette is really delicious!
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Get Marinated Hot Pork: Carne Adovada Tacos Recipe from Food Network
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This southwestern ham and corn chowder in a coconut milk-based broth is a dairy-free version of corn chowder perfect for Thanksgiving leftovers.