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A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.
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This recipe is by Julia Moskin and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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In this ingenious version of an Indonesian classic, the gingery, lemongrass-scented satay paste is the base for the chicken marinade as well as for the luxurious peanut dipping sauce. A few alternatives to the chicken: thinly sliced beef or pork or whole,
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Chicken afritad, a dish from the Philippines with chicken, bell peppers, and soy sauce, is cooked in the slow cooker for a warm and comforting meal.
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This spicy Korean pork is very good served with rice, kimchi, and salad.
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Get Tri-Tip Steak With Mushrooms and Peppers Recipe from Food Network
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Chicken wings basted with an orange-soy-ginger sauce are served with a mango-orange dipping sauce.
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Tender beef strips are quickly stir-fried with crisp and colorful vegetables to make this delicious restaurant-style dinner in your own kitchen.
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Move over, Caesar. This Asian salmon salad runs the game now.
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Get Asian Chicken Salad Recipe from Food Network