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This spicy split pea soup is a great addition to any Indian-themed meal. It pairs well with samosas and naan bread.
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This soup is not only easy to make, it's also the perfect chowder for a summer day or first-course.
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This stir-fry is a simple, and quick recipe. The plum sauce gives it a special lift, and everyone always seems to love it. Serve with steamed rice, or fried noodles can be mixed through the stir fry for a bit of extra crunch.
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If you're using your Instant Pot(R), this shoyu chicken recipe almost cooks itself while you prepare the chow mein.
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This is an original recipe which evolved over the years by tweaking it until it was exactly the right flavors to enjoy on a cold winter weekend.
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Chicken Fried Rice! This take-out classic is an easy weeknight meal! It's made on the stovetop with chicken, eggs, onions, carrots, peas, and rice.
cooking.nytimes.com
“Sometimes the simplest paellas can be the most satisfying,” David Tanis wrote in 2012, when bringing this recipe to The Times Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved for a broth to flavor the rice (though a chicken broth can also be used, if you’re short on time) The shrimp is then marinated, and cooked separately, layered over a bed of rice, fava beans and chorizo.
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This mildly spiced Pakistani curry is made with ground beef and peas. Serve over steamed white rice for a family-friendly dinner option.
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A twelve-hour stint in the refrigerator makes all the difference in this crowd-pleasing layered salad. The mayonnaise dressing that 's spread over the top trickles down, and all the flavors come together.
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Toss together black-eyed peas and assorted colorful vegetables, sprinkle with a balsamic vinaigrette, and enjoy!