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cooking.nytimes.com
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch Stir in more water or broth if you prefer a thinner consistency.
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Get Black Death Fizzes Recipe from Food Network
Ingredients: drinks, sugar, ginger, soda water
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A quick, easy, and delicious way to serve pork! Marinated in a sauce of ginger, garlic, red pepper flakes, soy sauce, chicken broth, and peanut butter; then simmered with stir-fried onions, cashews, and vegetables. Serve over a bed of chopped romaine or noodles.
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This Thai red curry recipe has kabocha squash, garlic, ginger, and green bell peppers simmered in a coconut-curry sauce.
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A non-alcoholic drink made with cherry juice and ginger ale.
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Get Sauteed Beet Greens Recipe from Food Network
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Get Teriyaki Beef Stick and Sticky Rice Recipe from Food Network
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Savory, yet sweet, this cornbread dressing will satisfy anyone's appetite. Two teaspoons of dried parsley flakes can be substituted for fresh parsley.
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Get Fried Provolone with Italian Salsa Recipe from Food Network
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Crispy chicken in a rich teriyaki sauce is piled on corn tortillas and topped with a Japanese cucumber salad in this unique taco recipe.
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Extra green onion and mushroom cheese sauce takes these shrimp and scallop crepes to whole new levels of savory awesomeness.