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These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger Turning the carrots often and moving them around on the grill keeps them from burning And if your carrots are burning but aren't yet cooked through, transfer them to a baking sheet and finish cooking in a 400-degree oven.
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Chicken salad is a great way to use up leftover chicken breast. With this great salad, dinner is quick, and you don't have to turn on the oven.
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Microwaving pasta doesn`t save much time over conventional cooking, but it doesn`t boil over.
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Green beans are simmered with a spicy beef and tomato sauce in this recipe.
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This velvety soup blends potato, asparagus, pea shoots, and fresh spinach into a homemade seasonal soup flavored with fresh mint and sage.
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Get Pineapple Sundaes Recipe from Food Network
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Greens sautéed in olive oil and spiced with chili and garlic are a nice veggie side dish to round out a holiday meal.
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When you're craving the irresistible combination of chocolate with peanut butter, try this easy brownie recipe that combines brownie mix, peanut butter cups, and a creamy peanut butter swirl.
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Get Quickie Coconut Cupcakes Recipe from Food Network
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Get 30-Minute Pan-Seared Salmon with Baby Bok Choy and Shiitake Mushrooms Recipe from Food Network
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Get "Kimchee" Salad Recipe from Food Network
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Get Chocolate Chip Hazelnut Pancakes Recipe from Food Network