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Curry and chicken love each other, as is obvious with one bite of this sandwich.
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Panang curry paste, coconut milk, and chicken breast are the base of this simple Thai curry dish.
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Bite-size chicken breast pieces spend the night luxuriating in a low fat, Middle Eastern marinade before being baked or skewered and barbequed. They taste great with pita bread and some pickled turnips.
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A simple recipe for blue cheese dressing is made with buttermilk and mayonnaise.
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This recipe combines pungent Mediterranean and Indian flavors for a quick and delicious side dish.
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Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy burgers topped with Tabasco-spiked mayonnaise, slivers of crunchy pickled carrots, and sprigs of cilantro are wonderful.
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It's important to use good mayonnaise in this recipe, and to let the cooked potatoes chill overnight before making the salad. Vary the seasoning amounts to suit your taste.
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Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce.
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It is a Bangladeshi classic, a must item if entertaining. It has a creamy, smooth texture and rich flavors. It's not overly spicy, so kids love it too. There...
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This is a subtle and richly-flavored curry that complements the shrimp perfectly--and it's a quick and easy meal! Serve with hot cooked rice.
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Get Shrimp Noodles, Smoked Yogurt, Nori Powder Recipe from Food Network
Ingredients: shrimp, salt, yogurt, paprika, crackers
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Brown sugar gives the mayonnaise dressing a sweet richness, and curry and garlic powder give it a bit of nip. Once the veggies and eggs are sliced, chopped and shredded, you layer the salad, finishing with the dressing on the top. Sprinkle with bacon bits and Parmesan cheese.