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Jenna's Harvest Soup is a fall favorite, complete with flavors of roasted garlic, pumpkin and nutmeg.
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Get Pigs in a Blanket with Curried "Ketchup" Recipe from Food Network
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With apples and dried cranberries for color and tang, this dressed-up chicken salad is wonderful on bread triangles or served on a lettuce leaf.
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Just curry powder and light coconut milk are all it takes to sauce this dish of chicken and vegetables over fragrant jasmine rice.
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A creamy, curried carrot soup is ready in under an hour with the help of a pressure cooker. Garnish with finely chopped green onions and serve with warm bread.
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This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers.
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Soaked in a brine made from beer and water, the chicken is then rubbed with a homemade spice mixture, and cooked over hot coals and hickory or mesquite chips. The rub is made from cumin, curry powder, chili powder, paprika, and cayenne pepper.
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Everyone will enjoy this salad featuring wild rice, cooked chicken, and crunchy cashews along with plump juicy red grapes. Besides wild rice, the real star of this salad is the dressing that uses curry powder to provide a delicious and unique flavor.
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Quinoa is tossed with toasted almonds, dried cranberries, bell peppers, curry powder, and fresh cilantro in this tasty salad.
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Spice up your usual chicken and veggies with a kick of Indian spices.
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Get BBQ Grill Cubed Sirloin Steak with Jalapeno BBQ Sauce Recipe from Food Network
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This recipe is by Steven Raichlen and takes 2 hours 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.