Search Results (21,203 found)
www.allrecipes.com
This is my grandma's lumpia and pancit recipe that she has been making since before the family moved to the U.S. when my dad was a child. This is very popular with both family and friends. As soon as my friends in high school discovered my grandma was in town, my house became THE place for lunch!
This is my grandma's lumpia and pancit recipe that she has been making since before the family moved to the U.S. when my dad was a child. This is very popular with both family and friends. As soon as my friends in high school discovered my grandma was in town, my house became THE place for lunch!
Ingredients:
chicken breast, sirloin, cabbage, carrots, salt, black pepper, monosodium glutamate, flour, water, oil, noodles, apple cider vinegar, cloves
www.simplyrecipes.com
Soft, chewy chocolate gingerbread cookies! Made with dark chocolate, cocoa powder, and fresh ginger.
Soft, chewy chocolate gingerbread cookies! Made with dark chocolate, cocoa powder, and fresh ginger.
Ingredients:
butter, brown sugar, ginger, cinnamon, black pepper, cloves, nutmeg, salt, baking soda, flour, cocoa, chocolate chips, sugar
cooking.nytimes.com
Here's a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and that I have slowly altered into a main-course grilled dinner The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking It's terrific with rice, or as a topping for a salad of sturdy greens
Here's a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and that I have slowly altered into a main-course grilled dinner The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking It's terrific with rice, or as a topping for a salad of sturdy greens
Ingredients:
cashews, sriracha sauce, sesame oil, soy sauce, hoisin sauce, black pepper, chicken thighs, brown sugar, ginger, scallions, cilantro
www.allrecipes.com
This vegetarian tortellini salad recipe is a great way to use up summer squash and zucchini, and is made even more delicious with a homemade Italian dressing.
This vegetarian tortellini salad recipe is a great way to use up summer squash and zucchini, and is made even more delicious with a homemade Italian dressing.
Ingredients:
balsamic vinegar, olive oil, water, italian seasoning, cheese tortellini, zucchini, yellow squash, red onions, black pepper
cooking.nytimes.com
Lamb shoulder is an extremely versatile cut of meat, useful for everything from stews to kebabs Steamed lamb shoulder is wonderfully succulent and tender, well worth the several hours it takes to cook This recipe is inspired by one in Paula Wolfert’s "Couscous and Other Good Food from Morocco," published in 1973.
Lamb shoulder is an extremely versatile cut of meat, useful for everything from stews to kebabs Steamed lamb shoulder is wonderfully succulent and tender, well worth the several hours it takes to cook This recipe is inspired by one in Paula Wolfert’s "Couscous and Other Good Food from Morocco," published in 1973.
www.foodnetwork.com
Get Christina's Jerk Shrimp Stir-Fry Recipe from Food Network
Get Christina's Jerk Shrimp Stir-Fry Recipe from Food Network
Ingredients:
orange juice, jerk, lime juice, peanut oil, soy sauce, shrimp, broccoli, red bell pepper, pineapple, sweet potato, carrot
cooking.nytimes.com
Vegan diners and people who can't tolerate dairy will enjoy this creamy, velvety version of macaroni and cheese -- without the dairy Julie Askew from Long Island set to work to develop this recipe when her picky son developed a dairy intolerance.
Vegan diners and people who can't tolerate dairy will enjoy this creamy, velvety version of macaroni and cheese -- without the dairy Julie Askew from Long Island set to work to develop this recipe when her picky son developed a dairy intolerance.
Ingredients:
sweet potato, carrot, onion, red bell pepper, cashew, yeast, turmeric, smoked paprika, white miso, dijon mustard, juice, pasta
www.chowhound.com
No mayonnaise in this cabbage and carrot coleslaw recipe, just tons of flavor thanks to cilantro, parsley, citrus juice, and garlic.
No mayonnaise in this cabbage and carrot coleslaw recipe, just tons of flavor thanks to cilantro, parsley, citrus juice, and garlic.
Ingredients:
cabbage, carrots, red onion, cilantro, italian parsley, garlic, orange juice, lime juice, orange, salt, black pepper, vegetable oil
www.allrecipes.com
A classic made even better with the addition of Butterball Smoked Sausage, two kinds of cheese and a different shaped pasta.
A classic made even better with the addition of Butterball Smoked Sausage, two kinds of cheese and a different shaped pasta.
Ingredients:
cavatappi, butter, smoked turkey, onions, alfredo sauce, half and half, cheese, cheddar cheese, black pepper, bread crumbs
cooking.nytimes.com
This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day Serve it over buttered parsley noodles.
This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day Serve it over buttered parsley noodles.
Ingredients:
flour, salt, black pepper, beef tenderloin, butter, onion, mushrooms, chicken stock, sour cream, tomato paste, worcestershire sauce, parsley
www.foodnetwork.com
Get Pork Loin with Fig and Port Sauce Recipe from Food Network
Get Pork Loin with Fig and Port Sauce Recipe from Food Network
www.foodnetwork.com
Get Paella of Santa Barbara Recipe from Food Network
Get Paella of Santa Barbara Recipe from Food Network
Ingredients:
red bell pepper, tomatoes, vegetables, olive oil, spanish chorizo, rice, saffron threads, almonds, herbs, chicken, mussels, shrimp, fish