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cooking.nytimes.com
I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal It was too sticky to use for stir-fried rice so I made stir-fried vegetables and oven-baked tofu, and served up rice bowls topped with both I thought it might be an altogether too purple meal, but it was quickly devoured, and we are all the more anti-oxidant rich because of the anthocyanins in the red and purple foods.
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This is a simple and savory stove top pot roast made with turnips, carrots and potatoes.
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Get Udon Noodles with Miso Poached Tilapia Recipe from Food Network
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This is an Asian style chicken breast with mixed vegetables. You can add either brown rice or pasta with garlic on a side.
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This soba noodles recipe uses Swiss chard and miso to make a Japanese-inspired pesto.
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Crispy duck breast pairs nicely with persimmons in this autumnal salad.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour and 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here's the bread portion for making homemade Chinese-style baked pork buns, savory buns, or sweet bean buns. Fill these with your favorite Asian bun filling, and bake till golden brown. It takes a while, but it's worth it.
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These simple, delicious teriyaki chicken kabobs with tomatoes and bell pepper come together in no time.
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Savory, creamy steak with the flavor of pickles and onions.
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Pretty yellow cake balls made of crumbled cake and frosting are dipped in white candy coating and decorated with colorful sprinkles to make a sweet treat for any special occasion, from Christmas to Easter to a birthday party.
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These rolls are excellent and easy. This is one of the best yeast roll recipes I have ever made. Originally submitted to ThanksgivingRecipe.com.