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Chicken tenderloins, bell peppers, and onion are sauteed in this quick and easy recipe for chicken fajitas that's perfect for Mexican night.
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This easy cornbread recipe uses coconut oil to deliver a slightly sweet and fully delicious take on the quick-bread classic.
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Get Poblano Pesto Recipe from Food Network
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These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney
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Soft sour cream cookies with cashews and burned butter frosting. This is the world's best cookie! They immediately disappear after making. Try them, you'll fall in love!
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Saffron gives this special rice a wonderful flavor and color, along with cumin and chili powder. This is a local favorite in San Antonio.
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Enjoy this quick version of a Thai red curry made with chicken breast strips, coconut milk, and colorful bell peppers. Serve with jasmine rice.
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Using store-bought dough is a helpful shortcut when making these semi-homemade Japanese curry buns (kare pan) with a crunchy panko coating.
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Red curry, coconut milk, fresh ginger and other spices bring Southeast Asian flavors to a classic American pot roast.
Ingredients: peanuts, cilantro
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Get Whole30 Thai Curry Veggie Noodles with Chicken Recipe from Food Network
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Here is a quick, zesty summer meal, easy to throw together after a day at the beach You can use the recipe as a template, substituting chicken, tofu or vegetables for shrimp, if desired.
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This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey It’s also vegan, and perfect for a fall evening Use a mixture of cultivated mushrooms; they come in all shapes and sizes