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This hot and spicy all-purpose paste packs a punch, so use it in some moderation for chicken, shrimp, pork, beef, and fish.
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Kabocha squash and onion are cooked in a curried coconut milk sauce with ginger and fish sauce in this quick and easy vegetarian side dish.
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Fluffy, professional meringue type buttercream that's not too sweet and withstands high temperatures. Perfect for stack cakes such as wedding cakes. Easily adaptable to various flavoring extracts and colors.
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The dates provide just the right sweetness to balance the vinegar and curry.
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Brazil’s national drink meets Spain’s sangría for one outstanding cocktail.
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This crunchy sweet goodness is intoxicating. Smoky, then sweet. Oh wait, what’s that? Ahh, a delicate smack of maple. Adapted from Tina Ujlaki’s Best-Ever Nut...
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This interesting Filipino stew is made with squash, coconut, and shrimp. It is good eaten as a stew, or served over jasmine rice.
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Crunchy cucumber, tender butter lettuce, and chilled cubes of tofu star in this Asian-inspired salad.
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For a perfectly simple dinner, serve this salmon with grilled or broil asparagus and a mix of California brown and wild rices. Developed by California Grown...
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A winter fruit salad recipe with kiwi, orange, pineapple, and a punch of flavor from a dressing of sweet passion fruit juice, ginger, and lime zest.