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Chicken salad is a great way to use up leftover chicken breast. With this great salad, dinner is quick, and you don't have to turn on the oven.
Chicken salad is a great way to use up leftover chicken breast. With this great salad, dinner is quick, and you don't have to turn on the oven.
Ingredients:
rice vinegar, sugar, soy sauce, vegetable oil, sesame oil, salad greens, cilantro, chicken breast
www.foodnetwork.com
Get Grilled Crunchy Coleslaw Recipe from Food Network
Get Grilled Crunchy Coleslaw Recipe from Food Network
Ingredients:
cabbage, vegetable oil, sugar, orange, dijon mustard, orange juice, olive oil, parsley, green onion
www.foodnetwork.com
Get Chicken Cauliflower Fried Rice Recipe from Food Network
Get Chicken Cauliflower Fried Rice Recipe from Food Network
Ingredients:
cauliflower, vegetable oil, eggs, cloves, ginger, carrots, scallions, soy sauce, sesame oil, chicken breasts
www.delish.com
Fire up your rice cooker, it's dinnertime!
Fire up your rice cooker, it's dinnertime!
Ingredients:
soy sauce, wine vinegar, sesame oil, honey, cloves, ginger, cornstarch, vegetable oil, chicken breasts
www.chowhound.com
A simple bok choy recipe for a healthy vegetable side dish.You will need garlic, ginger, red pepper flakes, and toasted sesame oil.
A simple bok choy recipe for a healthy vegetable side dish.You will need garlic, ginger, red pepper flakes, and toasted sesame oil.
Ingredients:
vegetable oil, garlic, ginger, red pepper flakes, bok choy, soy sauce, water, sesame oil
www.foodnetwork.com
Get Pineapple-Corn Fried Rice Recipe from Food Network
Get Pineapple-Corn Fried Rice Recipe from Food Network
Ingredients:
eggs, vegetable oil, curry powder, onion, ginger, pineapple, baby corn, white rice, sesame oil
cooking.nytimes.com
This recipe is by Nigella Lawson and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nigella Lawson and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Try this pastrami sandwich, dubbed the 'Hot Pat,' because of the healthy dose of spicy mustard in the filling and spread on the bread. It's loaded with warm mixture of pastrami, sauerkraut, and cabbage.
Try this pastrami sandwich, dubbed the 'Hot Pat,' because of the healthy dose of spicy mustard in the filling and spread on the bread. It's loaded with warm mixture of pastrami, sauerkraut, and cabbage.
Ingredients:
canola oil, cabbage, garlic, sauerkraut, mustard, pastrami, swiss cheese, hoagie buns, brown mustard, onion, tomatoes
www.allrecipes.com
This sloppy joe recipe uses ground turkey and yellow onion in a ketchup-based sauce seasoned with brown sugar, chili powder, Worcestershire sauce, and Dijon mustard for a quick and easy lunch sandwich filler.
This sloppy joe recipe uses ground turkey and yellow onion in a ketchup-based sauce seasoned with brown sugar, chili powder, Worcestershire sauce, and Dijon mustard for a quick and easy lunch sandwich filler.
Ingredients:
olive oil, yellow onion, turkey, ketchup, red wine vinegar, worcestershire sauce, dijon mustard, brown sugar, chili powder
www.simplyrecipes.com
This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. Ready in an hour and freezes well.
This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. Ready in an hour and freezes well.
Ingredients:
yellow onion, celery rib, carrot, butter, butternut squash, green apple, chicken stock, water
www.allrecipes.com
Large, salted sourdough pretzels work best for this appetizer. The marinade gives them a tangy, addictive flavor that's wonderful for parties, and goes well with any beverage.
Large, salted sourdough pretzels work best for this appetizer. The marinade gives them a tangy, addictive flavor that's wonderful for parties, and goes well with any beverage.
www.allrecipes.com
This recipe makes enough dough for 4 (12-inch) pizza crusts. Use to make as many pizzas as desired, then refrigerate any remaining dough up to 2 days or freeze up to 3 months.
This recipe makes enough dough for 4 (12-inch) pizza crusts. Use to make as many pizzas as desired, then refrigerate any remaining dough up to 2 days or freeze up to 3 months.