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This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.
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A trademark of home-cooking in southern India, this luscious chicken dish is an authentic Hyderabadi-style biryani.
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Get Rice Stuffing With Swiss Chard and Raisins Recipe from Food Network
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Rich broiled salmon rests atop a lean vegetable-and-rice salad to make a beautifully balanced meal. The Asian dressing includes big-impact flavorsfish sauce, lime juice and cayennebut very little oil.
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Get Tijuana Kitchen Rice Recipe from Food Network
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Crunchy vegetables and chicken are treated to a quick garlic-ginger saute, then tossed with a lightly sweetened soy sauce.
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This recipe is by Bryan Miller and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This savory Greek pie, one of my favorites, makes a great vegetarian main dish for Thanksgiving You can make the filling days before you assemble the pie; you can also make the whole pie ahead, wrap it well and freeze it Like all winter squash, pumpkin is an excellent source of vitamin A, in the form of beta carotene, and a very good source of vitamin C, potassium, dietary fiber and manganese.
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This pasta salad recipe features tomatoes, cucumbers, tuna, and broccoli cole slaw mix are tossed in a dressing with mayonnaise and Italian-style salad dressing.
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This recipe is by Jonathan Reynolds and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.