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Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.
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A tomato and onion-based dish featuring garam masala, featuring dark greens and chickpeas. Very inexpensive and rather tasty. Use vegetable stock in place of...
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Get Curried Chicken Thighs Recipe from Food Network
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It's back to school and back to work all the more reason to have dinner ready in the freezer.
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Get Jasmine Rice Salad with Snap Peas Recipe from Food Network
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This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Porchetta Recipe from Food Network
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Apple cider is spiced like a gingerbread cookie and served warm with slices of orange and lemon in this holiday wassail punch.
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While all sorts of products, like oysters, were coming by boat from the East to Michigan and the rest of the Midwest during the pioneer period, the European families who settled there generally liked to stick to their ethnic traditions “In the Upper Peninsula, there were the Finlanders, and they had Cornish hens,” said Priscilla Massie, a co-author of the cookbook “Walnut Pickles and Watermelon Cake: A Century of Michigan Cooking.” Then there were the Germans families, who, Ms Massie said, tended to adopt Thanksgiving first
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Get Strawberry Rhubarb Calzone Recipe from Food Network
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Get RACHAEL RAY'S STUFFED BABY BELLAS Stuffed Baby Bellas Recipe from Food Network
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This hearty winter soup kicks boring canned soups to the curb.