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After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.
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This is a delicious, light salad of spring greens tossed with walnuts, bleu cheese and a balsamic vinaigrette.
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This recipe is by William L. Hamilton and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: clamato juice, dry sherry
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Get Pork Medallions with Beans and Rice and Mushy Peas Recipe from Food Network
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Ketchup, a Western ingredient that has been adopted by the Japanese, helps form a sweet glaze on both the mushrooms and tofu.
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Chicken legs are simmered in a mix of vinegar, soy sauce, garlic, and black peppercorns in this easy dinner.
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Tangy and spicy beef and broccoli are a winning combination in this quick stir-fry dinner.
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Get Grilled Boudin and Creole Mustard Recipe from Food Network
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This recipe is by Trish Hall and takes 13 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Japanese style-broiled salmon just like the restaurants. Easy recipe I came up with at the request of my family. Serve with sticky white rice and a light salad.
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Sweet dried figs pair beautifully with leftover Thanksgiving turkey
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Quick and easy to prepare, this recipe yields a delicious appetizer using blue cheese, sweetened dried cranberries, and glazed walnuts over endive.