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cooking.nytimes.com
The Thai-style version of duck à l'orange here requires only a little more work It does not take much time to begin with, but if it makes life easier, prepare the curry base in advance, then cook the duck breasts when guests arrive Reheat the curry sauce, carve the meat and combine
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This recipe comes from www.gourmetkoshercooking.com. It's so delicious and is a different way of preparing the same old ingredients Also, check out more recipes...
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Ali Maffucci's recipe for Tilapia with Chayote-Mango Pasta Salad from her cookbook, Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals
www.simplyrecipes.com
Refined and delicious artichoke soup, made from the hearts of fresh globe artichokes, leeks, shallots, yukon gold potatoes, stock, a little cream, and herbs.
www.allrecipes.com
Loaded with shrimp, ham, chicken, and veggies, just like in your favorite Chinese restaurant. This fried rice is delicious and an excellent use of leftovers!
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A delightful summer pasta salad. Lime-tomato dressing with a jalapeno gives it a kick.
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Get Smoked Gouda-Chorizo Jalapeno Poppers Recipe from Food Network
cooking.nytimes.com
A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor However, once the batter is ready, it can be refrigerated and kept for several days, even a week With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch
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Cajun-seasoned grilled chicken breast and jalapeno sausage flavor a skillet meal of bow tie pasta and vegetables in a creamy sauce.
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Sliced green chiles serve as the base of this quick, crustless quiche that easily adapts to any of your favorite cheeses and vegetables.
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Frozen corn, chopped onions and carrots are simmered in chicken broth with wild rice and spices in this soup best served when garnished with fresh salsa.
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This dish includes both long grain and wild rice with vegetables like carrots and peas and the sweet and savory flavors of raisins and cashews.