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cooking.nytimes.com
The chicken is not the centerpiece of this stir-fry, and you can leave it out, or use tofu instead, for a vegetarian version It adds flavor and some substance, but this stir-fry is mostly about antioxidant-rich cruciferous vegetables, with a red pepper thrown in for color, adding its own set of nutrients (anthocyanins, beta carotene, vitamin C).
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Collard greens cooked until wilted with bacon, onion, garlic, vinegar, sugar, and a dash of hot sauce.
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Seasoned Southwest-style, with chili powder and cumin, chicken strips are blackened, combined with salsa, and served over salad greens to make a quick and refreshing dish with great flavor in every bite.
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Healthy doesn't usually mean 'delicious'. It usually means a trade-off, a sacrifice of flavor in favor of fewer calories. I think there's a work-around when using...
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This is one of our family's favorites at Christmas. It not only tastes great, it is beautiful on any holiday plate. This recipe is very simple and everyone will want to know how you made it.
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Soy, ginger, Chinese five-spice and sherry team with an unexpected ingredient--maple syrup--to impart a deep flavor to sesame seed-dredged chicken .
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Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
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Nice broth which will warm your paunchy with out anything else!
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Mixed baby greens and diced mango are topped with a tangy dressing.
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Get Felicita's Posole Recipe from Food Network
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Two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun.
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Get "Biscuits and Gravy" - Orange-Ginger Biscuits with Scallion-Pork Sausage Gravy, Sesame Mustard Greens and Soy-Glazed Bacon Recipe from Food Network