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A popular Asian-fusion dish gets its burger on.
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What a wonderful surprise the dressing is in this refreshing salad. Raspberry jam is swirled into raspberry vinegar, and then mixed with oil. This luscious dressing is tossed with the kiwi, strawberries, walnuts and spinach. Makes eight servings.
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Shiitake mushrooms and pancetta give this light soup richness and depth.
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Get Homemade Yellow Cake Mix Recipe from Food Network
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This recipe is by Jacques Pepin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Golden toasted ramen noodles are mixed with cashews, shredded cabbage, and green onions, then doused with a soy sauce/oil/vinegar dressing.
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Any cut of roast can be used for this. It cooks for 8 to 10 hours with baby carrots, onions, herbs, and condensed cream of mushroom soup.
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Crunchy soybean sprouts are blanched then tossed with an aromatic blend of Korean chile powder, garlic, sesame oil, and rice wine vinegar.
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This 100% whole wheat bread gets an extra chewy crunch from toasted pumpkin seeds and sunflower seeds.
cooking.nytimes.com
This French-inspired chicken dish isn’t exactly weeknight fare, but it is sophisticated comfort food that is well worth the effort First, boneless chicken thighs or breasts are pounded into cutlets, marinated in garlic, lemon juice and thyme (up to 6 hours, but even a short sit will do nicely), then breaded and fried They are then dressed in a rich yet delightfully piquant sauce of mushrooms, shallots, garlic, Dijon mustard, white wine and balsamic vinegar that is a welcome contrast to the richness of the fried chicken
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Get Nachos Blanco with Roasted Jalapeno Salsa Recipe from Food Network
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Get Sesame Lamb 'Gyros' Recipe from Food Network