Search Results (18,181 found)
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Meatballs get a new spin with the addition of toasted pine nuts and sweet golden raisins.
Meatballs get a new spin with the addition of toasted pine nuts and sweet golden raisins.
Ingredients:
olive oil, onion, sandwich, milk, turkey meat, eggs, porcini, salt, black pepper, golden raisins, pine nuts, flour, vegetable oil
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Get Barbecued Chinese Chicken Lettuce Wraps Recipe from Food Network
Get Barbecued Chinese Chicken Lettuce Wraps Recipe from Food Network
Ingredients:
shiitake mushrooms, chicken tenders, oil, cloves, inch ginger, orange, red bell pepper, water chestnuts, scallions, barbecue sauce, iceberg lettuce
www.chowhound.com
Layered with chicken, nuts, and barberries.
Layered with chicken, nuts, and barberries.
Ingredients:
basmati rice, frying chicken, onions, cloves, salt, black pepper, saffron, barberry, clarified butter, sugar, yogurt, cumin seeds, almonds, pistachios
cooking.nytimes.com
Spicy sautéed chard with chiles and ginger is full of flavor, easy and pleasing with pretty much any protein Here, it moves to the center of the plate with plump, seared shrimp Any kind of chard can be used for this dish, but rainbow or red will be prettier than white-stemmed Swiss chard
Spicy sautéed chard with chiles and ginger is full of flavor, easy and pleasing with pretty much any protein Here, it moves to the center of the plate with plump, seared shrimp Any kind of chard can be used for this dish, but rainbow or red will be prettier than white-stemmed Swiss chard
Ingredients:
shrimp, rainbow chard, olive oil, cloves, chile, shallot, ginger, brown sugar, black pepper, sherry vinegar, cilantro leaves
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Get Cranberry-Ginger Five-Spice Chutney Recipe from Food Network
Get Cranberry-Ginger Five-Spice Chutney Recipe from Food Network
Ingredients:
coconut oil, panch phoron, cranberries, brown sugar, white vinegar, ginger, chili powder
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One batch makes one flowerpot and a dozen 2- to 2 1/2-inch flowers; a dozen 5 1/2-inch boats; two dozen 2 1/2-inch cars; or two hills. Use half the recipe to make 70 bugs (from 1-inch balls).
One batch makes one flowerpot and a dozen 2- to 2 1/2-inch flowers; a dozen 5 1/2-inch boats; two dozen 2 1/2-inch cars; or two hills. Use half the recipe to make 70 bugs (from 1-inch balls).
cooking.nytimes.com
You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.
You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.
www.allrecipes.com
Avocado, black beans, corn, salsa - this fantastic dip has it all! Prepare a batch, and wow your friends at the next party.
Avocado, black beans, corn, salsa - this fantastic dip has it all! Prepare a batch, and wow your friends at the next party.
www.delish.com
Mexican street-style corn meets corn salad in the best way.
Mexican street-style corn meets corn salad in the best way.
Ingredients:
cocktails, alcohol, soups, chocolate, corn, mayonnaise, cotija cheese, juice, cilantro, chili powder
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The mustard and breadcrumbs give the pork chops a crust that becomes crunchy without frying.
The mustard and breadcrumbs give the pork chops a crust that becomes crunchy without frying.
Ingredients:
cocktails, alcohol, soups, chocolate, sandwich bread, pork, horseradish, whiskey, scallion, chili
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Get JIFandreg; Chocolate Hazelnut Truffles Recipe from Food Network
Get JIFandreg; Chocolate Hazelnut Truffles Recipe from Food Network
Ingredients:
condensed milk, hazelnut spread, baking chocolate, cinnamon sugar, chili powder, coconut, hazelnuts
cooking.nytimes.com
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of “Stir-Frying to the Sky’s Edge,” is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water If you don’t eat salt, then just rinse the shrimp with plain water I recommend bunch spinach for this; you don’t have to stem it, just cut away the base of the leaves and rinse well.
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of “Stir-Frying to the Sky’s Edge,” is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water If you don’t eat salt, then just rinse the shrimp with plain water I recommend bunch spinach for this; you don’t have to stem it, just cut away the base of the leaves and rinse well.