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cooking.nytimes.com
This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shredded cooked chicken and broiled onion rings are added to chicken stock with a chopped jalapeno pepper, tomatoes and lime juice in this soup served with crushed tortilla chips, cheese and avocado.
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You might later refer to these sprouts as "green candy" because of their tendency to sweeten as they brown in the skillet.
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Cooked chicken, broccoli, mushrooms, and water chestnuts are baked in a creamy Cheddar cheese-topped casserole. Serve with rice and a fruit salad, if desired.
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Fresh parsley and breadcrumbs set these seafood-stuffed mushrooms apart--butter and eggs add extra richness.
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Grapes, apples and canned pineapple and oranges give a refreshing aura to this mayo-dressed chicken and pasta salad.
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This is a delicious new twist on a family favorite. Very easy to prepare, but can be presented in an elegant setting.
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Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.
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Garlic, ginger, lemon grass, chile peppers, coriander and cumin flavor this Thai-inspired coconut milk soup with chicken and bok choy.
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This colorful coleslaw is sweetened with agave syrup and given a bit of heat with the use of a habanero hot sauce.
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This Thai-inspired dish mixes noodles with bean sprouts and mushrooms in a lightly sweetened peanut sauce.
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Chef John's recipe for Thai-style coconut calamari salad would be great over greens, served with rice, or all on its own!