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cooking.nytimes.com
I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal It was too sticky to use for stir-fried rice so I made stir-fried vegetables and oven-baked tofu, and served up rice bowls topped with both I thought it might be an altogether too purple meal, but it was quickly devoured, and we are all the more anti-oxidant rich because of the anthocyanins in the red and purple foods.
cooking.nytimes.com
The grilled eggplant slices are equally good on their own, or use them instead of crusts for “eggplant pizzas” (see variation below) The slices have to be thick, so that you get a creamy interior with a charred exterior If they’re too thin, they’ll just burn.
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Like green papaya salad (som tam), this refreshing dish gets its flavors from Thai chilies, dried shrimp, long beans, and cherry tomatoes.
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If something is worth doing, it's worth over doing and this burger is a prime example of going for the gold without having to go over the top. Happy Burgering.
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These chicken nuggets are dredged in whisked eggs, coated with a coconut, cayenne, and bread crumb mixture, and baked until golden brown.
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From Real Women of Philadelphia 2010 Host Caryn Ross: Hawaiian bread rolls provide a subtly sweet contrast to the savory flavors of ham and PHILADELPHIA Chive and Onion Cream Cheese. The sandwiches are melt-in-your-mouth good after they come out of the oven.
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Get Nacho-rific Stuffed Chicken Recipe from Food Network
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This guacamole recipe mixes together ripe avocados, onion, crispy bacon, tomato, and chipotles in adobo sauce for a smoky kick.
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Get Best Stop Boudin Recipe from Food Network
cooking.nytimes.com
This is inspired by a recipe by Andrea Chesman, who has some wonderful grilling ideas for tofu in her book "The Vegetarian Grill." It makes enough marinade or dipping sauce for a pound of tofu.
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Get Quinoa With Shiitakes and Snow Peas Recipe from Food Network
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Tender spareribs simmered to perfection in your slow cooker.