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Cooked egg is shredded and mixed with a stir fry of chicken, rice and onion in soy sauce in this fundamental Chinese dish.
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This Chinese sweet and sour marinated chicken is easy to assemble before dinnertime.
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This quick and easy pasta salad with canned chicken, cherry tomatoes, and a zesty lemon pepper dressing makes for a tasty cold lunch.
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Get Fajita-Filling Onions and Peppers Recipe from Food Network
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This dish is amazingly easy to make and the end result will just make you look super good! The secret of its great flavor is in the quality of the ingredients. It doesn't need much seasoning, for it would only disguise the flavor of this great combination of ingredients. Earth (potatoes, onions, roasted peppers), Sea (fresh salmon) and Fire (your favorite oven) make this a winning recipe that you all will love to try!
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Mango, strawberries, almonds, and bacon combine into a parrothead's delight. Serve this at your next Jimmy Buffett party.
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This simple stir-fry has a sweet taste that appeals to teenagers. While broccoli is specified here, it's easy to add whatever vegetables you have available to it. Serve this over rice for a filling meal.
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Pull-apart bread reaches a whole new level.
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Love spinach? So do we! This easy side dish is made with BACON and a creamy béchamel sauce. This makes a great side with roast chicken, seared fish, or a holiday dinner.
Ingredients: spinach, bacon, onion, garlic, butter, flour, milk
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Tender coins of cooked carrots are tossed with crisp celery, green onions and bell pepper and marinated in a sweet and tangy tomato-based marinade.
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A very simple Chinese stir-fry dish which is fabulous in taste. I saw my husband going for two additional servings of it and I had to remind him to leave some for the rest of the family! Serve with hot steamed rice.
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A good blancmange will have a slight wobble but not be so firm that it feels (as Amanda Hesser once wrote) like “eating a rubber ball.” I like the amount of gelatin here; if you don’t, decrease it by ¼ teaspoon and say a prayer, which will probably be answered Your chosen mold doesn’t matter: I have used tart pans and spring-form pans and old blancmange molds, which are easy to find (or at least fun to seek).