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cooking.nytimes.com
Dongbei cai is the food of Northeast China Weiliang Chen, the chef at Northeast Taste Chinese Food, the biggest of the Dongbei restaurants in Queens, makes an elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds — a legacy of the nomadic Mongols who long ruled Central Asia, carrying spices on horseback along with their arrows Lamb is considered a Northern taste and excessively “strong” by many Chinese cooks; it is always cooked with powerful aromatics, like chili peppers and garlic, to subdue it.
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Soy, ginger, Chinese five-spice and sherry team with an unexpected ingredient--maple syrup--to impart a deep flavor to sesame seed-dredged chicken .
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This is a great way to have a small scale turkey dinner anytime of the year. Serve with rice, noodles, or dressing. This recipe can also be increased very easily.
Ingredients: celery, bone removeds, butter, water
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Cucumbers are tossed with Asian-inspired seasonings and marinated for a great side dish to serve cold.
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A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked.
cooking.nytimes.com
This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This tasty and colorful dish combines oranges, cranberries, apples and celery. It needs to be refrigerated overnight, so plan ahead!
Ingredients: fruit, cranberries, apples, celery, sugar
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Good in cocktails or homemade soda.
Ingredients: vanilla bean, sugar, water
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Get Poppy Seed-Chicken Pitas Recipe from Food Network
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Snow peas and sliced mushrooms are tossed with sesame seeds and teriyaki sauce.
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This savory rice dish is dotted with sweet golden raisins for a light fruity flavor.
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Get Shrimp Remoulade Sliders Recipe from Food Network