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Impress your guests with an attractive platter of curry-sauced shrimp skewered onto grilled pineapple wedges with toothpicks. This is an excellent, not-too-hard shrimp appetizer that's perfect for special occasions. It's best served at room temperature. I used approximately 1 pound of 30-40 count shrimp. But any medium to large size shrimp will do. You need approximately 30 shrimp. The shrimp and sauce may be cooked in advance and chilled.
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This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Quick Curried Turkey and Pear Salad Recipe from Food Network
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The never-ending search for perfect comfort food may very well lead here, with a pleasing arrangement of chicken coated with herbed parmesan.
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Get Chicken Satay Recipe from Food Network
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Tortilla pinwheels is an easy and delightfully different appetizer. It can be changed according to tastes and ingredients on hand.
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Pineapple and pecans stud this combination of lentils and quinoa!
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I made this BLT with a few things I found in the cupboard. Seasoned bacon takes the average BLT sandwich to a new level. So simple to prepare, why not try it?
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Quick vegetarian samosas with a curried garbanzo bean filling. You can adjust the amount of curry paste according to your taste.
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This spicy feta stir-fry for two is full of crunchy vegetables like snow peas, bok choy, and sugar snap peas, tossed with curry powder.
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Grandma Gloria “Gigi” Smith shares her special casserole recipe with her granddaughter Olivia in our Cooking with Grandma video.