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This cabbage stir fry is seasoned with fresh green chile peppers, dried red chile peppers, curry leaves, and mustard seed.
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A versatile crowd pleaser, this taco soup is packed with beef, beans, and flavor!
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 25 minutes, plus 2-3 day' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Turn condensed milk, bananas, and whipped cream- with a sprinkle of bittersweet chocolate- into pure heaven.
cooking.nytimes.com
You can use this rich, custard-y chocolate cream for almost any cake, cookie or pastry that requires a filling Italian-American culinary traditionalists will bristle at the thought, but we think it would be delicious piped into a cannoli shell.
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Cups made from wonton wrappers are filled with a flavorful cheese and sausage mixture, then baked and topped with sour cream and chopped green onions.
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A Cornish hen is stuffed with glutinous rice, ginseng root, red dates, and chestnuts in this invigorating Korean soup known as samgyetang.
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Served on rye bread, this ham and cheese sandwich gets its unusual, spicy kick from a green chile pepper.
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Awe your friends with this Southwestern-style cheese ball!
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No-bake cheesecake flavored with powdered green tea (matcha) tastes and looks marvelous, and is very easy to make.
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Green beans are steamed in the microwave, dressed with a few simple ingredients, and ready to serve in just a few minutes.
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Fresh green beans are cooked in butter with seasoned bread crumbs and Parmesan cheese for a quick and tasty side dish.