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Chicken breast, onion, chile peppers and beans make for great white chili sustenance! Here is a good recipe for those cold nights. Serve with some crusty French bread and a salad. Season to your own taste (some might like it spicier.)
cooking.nytimes.com
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich Here, a combination of coconut milk and half-and-half is used to balance the broth.
cooking.nytimes.com
Bone-in lamb shanks are perfect for braising The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body
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If you love steak tacos, raise your hand—and devour these tacos.
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"This a great dish for a crowd--it can be doubled or tripled. Ingredients can be kept on hand and preparation is simple and fast! Also can be made in slow cooker."
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This Filipino relish is made with green papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins.
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Roasted coffee beans soak in cream before processing into ice cream creating a smooth, almost-white coffee ice cream perfect for coffee floats.
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A very good high-protein alternative to flourless chocolate cake. Give it a try!
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Recipe for White Bean Salad with Tomatoes and Crisped Sage, as seen in the June 2007 issue of 'O, The Oprah Magazine.'
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You'll never look at peas the same way again. Peas combine with sauteed garlic and onions, and then simmer with a bit of chicken stock until tender.
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Chicken is layered with chips, black beans, and Cheddar cheese and topped with blue cheese in this Buffalo chicken version of a nacho bowl.