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cooking.nytimes.com
My decision to devote this week’s recipes to salad dressings was partly a reaction to my son’s request for a bottled sesame ginger dressing “We don’t buy dressings in this house,” I said huffily The next day I looked at a bottle of sesame soy ginger dressing at a local market and was horrified to see that the second listed ingredient was sugar
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Cooked shrimp marinated in ginger, lime juice, garlic, soy sauce and cilantro.
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Marinated flank steak is grilled, sliced, and set atop bowls of udon noodles and vegetables in this easy recipe inspired by Asian flavors.
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No green pepper in this recipe, so it's a hit with kids. We added this to the menu at a children's camp, and it has been a favorite for several years. The mixture is thick, so they are 'neat' rather than sloppy. This freezes and reheats well.
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A tangy sauce brushed on while they broil makes these chops a family favorite. Cook them until they're just done and you probably won't have to bother with putting away leftovers.
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A hot and sassy marinade makes this grilled salmon even more delicious.
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This is a very spicy slow cooker chili recipe with fresh jalapeno peppers and a good bit of cayenne pepper.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These are quesadillas filled with chicken cooked in barbeque sauce, caramelized onions, Cheddar and Monterey Jack. Serve with plenty of guacamole, sour cream and chunky salsa!
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The flavors of the broccoli and sweet potatoes compliment each other wonderfully in this recipe!
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Sweet and savory thanks to a variety of condiments, this Southern-style egg salad is great for sandwiches.
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This is a stroganoff recipe using ground beef. Stirring cream cheese and sour cream through the dish just before serving will give a delightfully creamy texture to the final product.