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This recipe is by Tara Parker-Pope and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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It is a Bangladeshi classic, a must item if entertaining. It has a creamy, smooth texture and rich flavors. It's not overly spicy, so kids love it too. There...
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Spam Musubi is a very popular Hawaiian snack that is just like sushi. Marinated sliced luncheon meat is quickly pan seared then placed on top of rice and wrapped in nori (dried seaweed.) Try it, you'll like it!
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Chicken breast strips are marinated in Mexican-inspired flavorings and grilled for a tasty and simple fajita-style meal that can be served with other fajita ingredients, like cooked green bell pepper with white or yellow onions, jalapeno slaw, and homemade salsa.
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This quick and flavorful French dressing is the white variety, which is made without ketchup. Boasting a variety of spices (including tarragon, paprika, thyme, and garlic) and with a white wine undertone, this dressing is a versatile topping for almost any green salad.
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A very simple tomato Mexican rice recipe. I can have this in the oven and cooking in one set of ads on the TV. If you don't have chicken stock, use hot water and chicken bouillon.
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This recipe for grilled yellowfin tuna steaks features a lemony marinade with garlic, mustard, and soy sauce.
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Cream and tangy raspberry vinegar makes a sublime sauce for sauteed chicken.
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Cocoa, oatmeal and raisins combine for a tasty muffin with a healthy flair.
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This honey-tinged buttermilk wheat bread melts in your mouth. Eat this one hot from the oven.