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Succulent chicken cooked in a spicy sweet-sour sauce. It's inspired by a dish made famous by San Francisco's The Slanted Door restaurant.
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How can this pie miss with scrumptious ingredients like grated orange rind, pumpkin puree, sweetened condensed milk, whole pecans, brown sugar and oodles of spices? The pumpkin filling is whipped up, poured into a prepared crust, and in the last minutes of baking, a yummy pecan streusel is sprinkled over the top.
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Fresh pineapple, peppers, and cilantro bring a bright and summery flavor to this pork tenderloin. Though it's great in the summer, try it all year round.
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My 'Black Cumberland' version of the traditional red currant Cumberland sauce, uses black currants and some very browned onions. Serve this sauce, hot or cold, alongside any meat roast.
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Instead of making a traditional American barbecue sauce, Grace Parisi prepares a sweet, sticky, slightly fiery version using Asian ingredients, like chile sauce, hoisin sauce, rice vinegar, and ginger.
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This Malaysian inspired mango dish always has people wanting more.
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A new twist on the classic green bean casserole, this version adds bacon, macadamia nuts, mushrooms, ginger, water chestnuts, and Cheddar cheese to earn applause for the holiday cook.
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Bake your leftover blueberries into these petite upside-down cakes, rich and flavorful mini desserts with a touch of ginger and lemon zest.
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This Korean beef bowl is seasoned with green onions, ginger, soy sauce, and sesame and served over brown rice for a quick and easy dinner.
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An easy spicy chicken and asparagus stir-fry recipe.
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Moist and delicious. The cranberries are a nice change from the raisins most people use.
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Ground lamb is seasoned with fresh mint and cilantro, and ginger and green chili paste, and made into delicious shish kabobs. Serve with lime wedges, mint chutney, and sliced, sweet Vidalia onions.