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Shrimp, mushrooms, and noodles are stir-fried in sesame oil, creating a quick Asian-inspired dinner.
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Smooth, rich aioli is an elegant finish for halibut wrapped in peppery hoja santa leaves on a bed of lemon-infused vegetables.
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The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole.
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Jerk chicken, plantains, and cabbage are all wrapped up in these fusion egg rolls served with an easy homemade mango-habanero sauce.
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Expert techniques like "velveting" keep this chicken, bell pepper, and bamboo shoot stir-fry recipe from getting gloppy.
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These Chocolate Cranberry Zucchini Muffins let you get away with chocolate for breakfast! Great for using up surplus zucchini. The cranberries are tart and a perfect contrast to the chocolate.
cooking.nytimes.com
All you need is a little lime juice, cilantro and chili pepper for this crabmeat tostada topping Corn makes a nice addition too, but at this time of year it will have to come from the freezer.
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Tortillas dorado is a Mexican style of taco that involves toasting cheese-topped tortillas in a skillet before serving.
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Egg noodle casserole recipe with seasoned ground beef, Southwest vegetables, tomatoes and cheese.
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This chicken salad dish is perfect for luncheon or a light supper. Toasted walnuts, sliced celery, and orange sections provide an additional tapestry of textures...
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Fresh morel mushrooms are stuffed with a savory cream cheese and crab filling then baked in this recipe for a tasty bite-size appetizer.