Search Results (12,390 found)
cooking.nytimes.com
This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables It works either as a main course, served with good bread and butter, or as side dish with roasted meat or fish For the maximum visual impact, use both golden and red beets
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Spicy and simply devilish, a kick start on Malay cuisine. Egg noodles with stir-fried spinach, peas, bean sprouts, and scrambled eggs.
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This rice and lentil soup makes a beautiful gift as well as a delicious soup. I live in Sweden where Thursday is the official unofficial day for soup. This soup is great for Thursdays or ANY day!
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Campbell's® Condensed Cream of Mushroom Soup and ranch salad dressing combine to make a perfectly seasoned sauce to serve over golden, juicy pork chops and rice.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Frozen sugar-coated grapes are a perfect after-school snack, party appetizer, or late-night snack.
Ingredients: green grapes, grapes, sugar
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Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
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Get Middle Eastern Millet Salad-in-a-Jar Recipe from Food Network
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This Thai-inspired recipe braises monkfish in Madras curry-infused coconut milk to produce a delicate, flavorful, elegant dish.
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Shrimp pasta salad tossed with a creamy lemon dressing is a quick weeknight meal the entire family will love.
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Grated kohlrabi, cabbage, carrot, and bell pepper give a lot of flavor to this soup from southern Germany.