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This stir-fry uses a microwave technique to pre-cook broccoli, cauliflower, edamame, and carrots to reduce cooking time. Zucchini and mushrooms are added to the mix to pack in lots of nutritious veggies, made delicious with teriyaki sauce and agave nectar.
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Panang curry paste, coconut milk, and chicken breast are the base of this simple Thai curry dish.
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Nori seaweed sheets are filled with sticky rice, tofu, cucumber, avocado and carrot. Serve with wasabi and pickled ginger for an authentic Japanese treat.
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This is a tasty and satisfying dish that is quicker than the usual preparation of greens with bacon. Serve on its own or over rice.
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Soften spongy eggplant by steaming it instead of sautéeing it in oil.
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Wontons stuffed with a mixture of pork and shrimp seasoned with soy sauce and ginger root are gently simmered in chicken broth.
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Get Chicken and Pineapple Skewers Recipe from Food Network
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A recipe for a mild pepper cheese dip with herbs
cooking.nytimes.com
Biryani is a natural choice for Thanksgiving leftovers With broth made from the turkey carcass and a pile of leg meat (use the white meat for sandwiches), all that is necessary is a handful of spices and some good basmati rice If you don’t have leftovers, the recipe here can be prepared with fresh turkey legs
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Get Mapo Tofu Recipe from Food Network
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All you need are five basic pantry ingredients to make a comforting, creamy beef Stroganoff in your slow cooker.