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A savory stew made with 'good luck' black-eyed peas, ham hocks and shredded napa cabbage gets a kick from cayenne pepper and Cajun seasoning to make a terrific New Year's Day dish.
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Tender chicken breast chunks are mixed with sweet green grapes, diced Swiss cheese, crunchy celery, and minced green onions, and folded into a tangy, creamy dressing.
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The nutty flavor of wild rice blended with dried apricots, pine nuts, and pecans makes a hearty side dish for the holiday table.
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Colorful and fragrant, this chicken salad makes a super summer supper. Best served the day after making, it's beautiful if served in pineapple 'boats' or a halved cantaloupe or honeydew.
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This chicken curry is very easy to prepare, and tastes just like the curries you order at Thai restaurants. As an added bonus -- you can make it all in one pot, so it's easy to clean up afterwards.
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Shuffling Thanksgiving dishes that require different cooking temperature can be challenging. Save oven space on the big day by letting your Instant Pot® handle the dressing.
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Beef stir fried with bamboo shoots, mushrooms, celery and green onion and simmered in a soy sauce/chicken broth mixture.
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This is a nice alternative to wild rice and chicken dishes. It is easy, and everyone loves it.
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These refreshing lettuce shrimp wraps are simple to prepare and are great as an appetizer or alone as a meal.
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A Cornish hen is stuffed with glutinous rice, ginseng root, red dates, and chestnuts in this invigorating Korean soup known as samgyetang.
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I love Fried Rice, and it is actually made by using left over rice it is so so simple to make. Fried rice uses leftover rice, of course, but also makes great...
cooking.nytimes.com
Rose water adds a delicate, floral note to this otherwise traditional pound cake Two teaspoons is just enough to stand up to the smoky flavors of a light toasting on the grill Serve it all with a peach compote, also with a touch of rose water, for an elegant warm-weather treat.