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cooking.nytimes.com
This recipe is by Dena Kleiman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine.
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This versatile recipe, made with Morningstar Farms® Asian Veggie Patties, can be served as a delicious snack, side, or meal.
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Check out this bowl of goodness.
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Balsamic and herb quinoa salad with fresh mozzarella cheese, almonds, and lima beans is a hearty side dish or lunch.
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Shrimp and pork - layered with rice noodles, bean sprouts, and herbs - all rolled together in a fresh rice wrapper and served with a hoisin-peanut sauce for dipping. Great for an appetizer or lunch!
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Get Thai Chicken Wrap with Spicy Peanut Sauce Recipe from Food Network
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Your dinner guests won't miss the beef once they taste this extravagantly seasoned turkey and veggie chili.
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The filet mignon marinates in a mixture of balsamic vinegar and Dijon mustard while you are heating the grill and cooking the onions, and can be made in under an hour. Serve with some mashed garlic red potatoes and sweetened green beans for a fabulous special occasion meal.
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Wide, soft rice noodles are stir-fried with thinly sliced pork, peppers, basil, and garlic in a sweet and spicy Thai noodle dish.
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A high-tech approach to a traditional Persian dish.
Ingredients: basmati rice, water, salt, oil, butter, saffron
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Get Orange Chicken Fingers Recipe from Food Network