Search Results (10,024 found)
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Asparagus, red bell pepper, onion, mushrooms, ginger and garlic stir-fried in peanut oil and garnished with toasted sesame seeds. Serve over rice.
www.delish.com
Grilled salmon gets a kick when garnished with a tasty bacon and cabbage ragout.
cooking.nytimes.com
This is my take on the Tuscan dessert frittelle di riso The custard makes these a very special dessert, but you can also just make the fritters, if you like, which makes them more of a snack They go really well with coffee, either served as they are or with whipped cream.
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A traditional beef stew made from trimmed, lean beef chuck. This recipe includes potatoes, carrots, mushrooms, onions and green beans, and clear directions on how to eliminate unwanted fat from the stew.
www.simplyrecipes.com
One-pot Curried Ground Turkey—ground turkey sautéed with onions and garlic, then simmered with Indian seasonings, potatoes, tomatoes, and peas.
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Warm and spicy, this stir fry will really wake up your tastebuds. The tofu takes on the wonderful flavors of the sauce. Serve with stir-fried vegetables.
www.delish.com
Meatballs get a new spin with the addition of toasted pine nuts and sweet golden raisins.
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Enjoy this Mexican-style dinner featured with chicken, beer, Old El Paso® taco shells and green chiles--a wonderful meal.
www.allrecipes.com
A hearty kale and sausage soup is very easily converted for the vegetarians. Cooked in a slow cooker or simmered on the stove, this makes a delicious, satisfying, and filling winter dinner.
www.simplyrecipes.com
BEST homemade chicken noodle soup! This version is made from scratch, so it's light and nourishing. All the goodness from the chicken in one pot of soup. Just what you need to recover from a cold or the flu.
cooking.nytimes.com
It's nice knowing that pears, which we think of almost exclusively for desserts in this country, are often used in savory ways in Eastern European cuisines In this stew, caraway seeds, allspice and fennel reinforce that heritage, while sweet potatoes add rich, round flavors Although bone-in ribs seem a bit more flavorful, boneless are also fine here