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cooking.nytimes.com
In Chinese-American restaurants, spicy yellow mustard often appears on the table as a dipping sauce — but you rarely taste it anywhere else in the meal Jonathan Wu, the chef at the innovative Chinese-influenced restaurant Fung Tu in New York, decided to take that flavor and run with it The two kinds of mustard (along with cayenne) makes these almost as spicy as Buffalo wings, but the heat is balanced by sweetness
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This vegan pumpkin brownie recipe makes the best autumn treats ever. Serve them with vegan coconut whipped cream or pumpkin seeds.
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A receipe I came up with years ago, our old standby when we fire up the grill, when company is coming over or there is a game on. Easy and delicious.
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First you saute onion with cinnamon and cumin. A very happy beginning. Then you stir in tomatoes, fresh shelled peas and coconut milk perfumed with chili powder, coriander, and turmeric. Simmer until peas are tender.
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Get Cold Spicy Noodles Recipe from Food Network
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Stir-fried beef with snow peas in a light gingery sauce.
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This crowd-pleasing, easy casserole is made with chicken, almonds, pimento peppers, celery, and Cheddar cheese and can be served hot or cold.
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Pomegranate Molasses is a syrup used in Middle Eastern cooking. It has a bright ruby red color, and its sweet and sour flavor goes well with so many other ingredients. It is commonly available in Middle Eastern markets, but is easily made at home if you can get pomegranate juice, now easily found in supermarkets.
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You won't believe how easy these cupcakes are to make.
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Spinach, kiwi fruit, avocado, and banana are blended with green tea for a nourishing green tea smoothie with a kick of zesty ginger.
Ingredients: green, spinach, kiwi, avocado, banana, ginger
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A delightful, fruity summer beverage. I modified this recipe from Martha.
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It's so easy to make spicy, Thai-inspired chicken in the slow cooker. Just mix together an Asian-style salad dressing, a couple of Asian condiments, and a little peanut butter, and slowly cook the chicken in the sauce.