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Sinseollo-Another dish from the Royal courts of Korea, Sinseollo means Pot or Food of the Mountain Gods. Traditional Sinseollo is prepared in a special cooking...
cooking.nytimes.com
Cooking chicken breasts can be tricky, especially the “skinless-boneless” kind No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast
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Sesame oil, rice vinegar, shredded cabbage, and crushed ramen noodles make this beautiful salad the perfect accompaniment to your favorite Asian dishes.
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Vegan version of an old favorite, easy to modify for manicotti, stuffed shells or with more, less or different veggies. If you'd like some vegan cheese, top the lasagna with soy cheese before baking. Soft tofu yields wetter lasagna; use firm tofu for drier lasagna.
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Get Meatballs Recipe from Food Network
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Homemade chai tea ice cream, infused with star anise, cloves, allspice, cinnamon, peppercorns, cardamom, and black tea.
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Cinnamon sweet sticky buns, with melted brown sugar and pecans.
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This decadent mousse features dark chocolate, espresso, and mascarpone cheese.
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Get Black Bean Burgers Recipe from Food Network
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Chef John's sausage-stuffed piquillo peppers pair the sweet taste of the peppers with spicy chorizo sausage.
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An original French dessert recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit and is delicious with a dollop of lite whipped topping.
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Try this popular blended Chilean cocktail made with pisco and lime juice and topped with aromatic bitters.