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A Vietnamese style rice noodle bowl with grilled shrimp. Also known as bun tom nuong.
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This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A gently spiced marinade sets the stage for skewered chicken and mushrooms garnished with diced tomato and green onion. Sure to be a summertime favorite, hot off the grill.
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This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.
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Get Barbados Potatoes-Sweet That Is Recipe from Food Network
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This is a traditional North Indian (Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, turmeric garlic and ginger. Serve with fresh roti or naan.
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Whole wheat cinnamon croutons top this creamy soup made with chicken broth, pumpkin puree, and warming spices.
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Coconut milk smoothes out this spicy curry. Add your favorite vegetables and rice for a superb, complete dinner.
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This Honey Chili Chicken from Indian restaurant Old Monk is everything you want: easy, quick, and delicious. Honey, garlic, ginger, and chilies make it spicy...
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This pumpkin dump cake is just as easy as the classic. With spiced cake mix and pumpkin puree, you'll have a tasty fall treat ready in a jiff.
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Sweet potatoes, carrots, and apples are pureed with red lentils and seasoned with ginger, cumin, and chili powder for this warm and flavorful winter soup.
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This recipe is by Dena Kleiman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.