Search Results (7,615 found)
cooking.nytimes.com
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat — flank steak, London broil, tenderloin, sirloin or skirt steak — so long as it is cut thin against the grain Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
www.foodnetwork.com
Get Seared Sea Scallops Recipe from Food Network
www.foodnetwork.com
Get Baked Potato Salad Recipe from Food Network
www.allrecipes.com
Chicken afritad, a dish from the Philippines with chicken, bell peppers, and soy sauce, is cooked in the slow cooker for a warm and comforting meal.
www.foodnetwork.com
Get Mushroom Omelet with Bacon and Onion Hash Recipe from Food Network
www.allrecipes.com
This is a chunky soup with potato, green chilies, and chopped onions in a chicken broth flavored with oregano and cumin and thickened with heavy cream. Serve with grated jack cheese and tortilla strips.
www.foodnetwork.com
Get Spanish Chicken and Potato Roast Recipe from Food Network
www.foodnetwork.com
Get Chicken Shepherd's Pie Recipe from Food Network