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I love Asian-style fish or shrimp cakes but almost never order them because I find there's too much filler or 'binder.' So if you want to enjoy shrimp cakes in their most pure form, give this recipe a try.
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Get Roasted Red Pepper Hummus in Cucumber Cups Recipe from Food Network
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Emilee and Jere Gettle make this hearty vegetarian dish when bell peppers are at their peak in late summer.
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This recipe is by Joan Nathan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This rich and hearty vegan soup is made with carrots, potatoes and coconut milk and finished with bright lime juice and cilantro. The vibrant colors and flavors of this soup are sure to satisfy.
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"Our philosophy is that our cakes must taste as good as they look," says Ron Ben-Israel. This one measures up, with four vanilla cake layers alternating with fillings of pistachio and apricot buttercreams, in springlike shades of pale green and peach.
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Cook canned chicken with Korean chile paste to fill burritos with kimchi, cilantro, cheese, and salsa for a fusion of Korean and Mexican in a burrito.
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Serve this with grilled fish, chicken, or rice.
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The secret to Andrew Zimmern's cold noodle recipe, inspired by the ones he had in China's Sichuan province, is the oil that gets drizzled on top.
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Zesty Caesar salad, always a winner, becomes a meal with the addition of plump, broiled shrimp.
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Get Thai Red Curry Mac 'n' Cheese Recipe from Food Network
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Spiced with ginger, garlic, cumin, and red chiles, this chicken curry with potatoes, bell peppers and yogurt is so easy to make and so tasty.