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This is a favorite vegetarian sandwich spread made with tofu. Makes a great sandwich filling or you can eat it with crackers.
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A quick and easy way to get superjuicy meat.
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Salmon fillets are marinated in a tangy soy sauce and white wine blend, then tossed on the grill!
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This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A few hours before grilling, ground beef is mixed with Worcestershire, garlic, onion and Italian seasoning, and then the mixture is chilled until ready to form into patties for the grill. Makes six, moist and flavorful burgers.
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Like drinking a sundae sans ice cream.
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A delicious and easy Red Snapper inspired by my best friend's father who is Chinese.
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In this vegan dish, tofu is marinated, baked, then stir-fried with green bell pepper, zucchini, and mushrooms in a spicy Kung Pao sauce.
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Get Chinese Beef With Broccoli Recipe from Food Network
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A rich slow cooker banh mi sliders recipe.
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Get Classic Lo Mein (Noodles) Recipe from Food Network
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This recipe, an adaptation from “The Hakka Cookbook” by Linda Lau Anusasananan, came to The Times by way of Mark Bittman in 2013 The Hakka people are sometimes thought of as the Jews of China, because they’re dispersed all over the place But the Hakkas cannot even point to an original homeland: you can find them everywhere