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This German-inspired one-skillet dinner combines smoked sausage slices, potatoes, sauerkraut, ale and whole grain mustard for a quick and hearty meal.
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This version of Chinese honey-sesame chicken is baked instead of fried and the chicken is not battered, making it healthier with fewer calories!
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Broiling is my favorite way to cook salmon. The top gets a little charred while the inside cooks gently so you can't overcook it. Well, you can... but you won't if you read the simple instructions below.
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Shrimp and peppers sauteed with basil are a delightful summer appetizer or main dish component.
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This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It's well worth trying, I make it often since discovering quinoa at my health food store.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This Asian-style pasta dish is fortified with eggs and kale in a soy sauce-based sauce.
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A popular Asian-fusion dish gets its burger on.
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Use a box of spice cake mix, eggs, oil, raisins, and walnuts to make these quick and easy cake mix cookies.
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Chunks of breakfast sausage are baked into these easy muffins. Serve with a drizzle of syrup!
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Asian-style stir-fried tofu with ground pork and diced shiitake mushrooms. Serve over steaming rice. Delicious!
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Get Sesame Seed Crusted Salmon on Soba Noodles with Twiced Cooked Broccoli with Garlic and Hazelnuts Recipe from Food Network