Search Results (4,572 found)
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I love the added flavor the Portabella and Shiitake Mushrooms give this dressing. It's a favorite!
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Using the dough for Chinese Steamed Buns, these dim sum are filled with homemade Chinese barbequed pork.
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Looking for a mussels recipe with Wow factor? This is it. Fresh mussels cooked in and served with a spicy coconut curry broth.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spicy chorizo and tiny clams in a tangle of noodles.
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This rice cooker Spanish rice gets big flavor from salsa, tomatoes, cumin, chili powder, and peppers; perfect it more vegetables and spices.
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Beef, potatoes, tomatoes and onion seasoned with cumin, garlic salt, and green chiles.
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An easy and hearty cornbread stuffing made with a stuffing mix features ground sausage and plenty of oysters.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Canned pinto beans are simmered with onions, tomato paste, chili powder and vegetable broth, then mashed. It's a quick and easy way to make your own refried beans for burritos, tostadas or dips!
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Shiitake mushrooms and pancetta give this light soup richness and depth.
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Brown rice gives this Asian comfort food a nutritious boost.