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This is a quick and easy way to enjoy stir-fried rice with pork and vegetables at home.
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For a great-tasting Chinese beef dish, try this stir-fry. Ice cold beer is the recommended accompaniment.
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Beef sirloin steak slices are tossed with linguine, broccoli, carrots, and a sesame-teriyaki dressing in this easy, shortcut noodle bowl.
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This is crisp refreshing salad, perfect for a hot summer evening. The cabbage is shredded, the snow peas blanched, the carrots and peppers julienned, and the green onion diced. Everything is tossed with a vinegar and oil dressing and chilled.
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Second-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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Chef John uses rice paper wrappers and ingredients he has on hand--cooked chicken, bell peppers, English cucumbers, carrots, and fresh herbs--to make his versatile spring rolls.
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This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan If you do not have a juicer, buy carrot juice instead.
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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This kabocha squash and sweet potato soup spiced with garam masala and garnished with fried onions is a filling dinner option in the winter.
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Turkey kielbasa, spinach, and lentils are combined to yield a hearty soup.
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A totally Italian antipasta is Crostini-toasted bread. In Le Marche crostini con fegatini di pollo chicken liver is a must! Normally I am not a big fan of liver...