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cooking.nytimes.com
This recipe is by Florence Fabricant and takes 6 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This tasty tuna marinade makes a good thing even better. Soy sauce, fresh ginger, rice wine, garlic, and oil are poured over fresh tuna steaks and left to marinate briefly in the fridge.
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A flavorful sauce of ground lamb, herbs, tomatoes, and bell peppers top this Turkish flatbread.
cooking.nytimes.com
There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness A bit of reserved marinade serves as the dressing
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The original slaw as it appeared on the can of seafood seasoning has cabbage, green peppers, and carrots, mixed with a sweet and tangy mayonnaise dressing.
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Get Chayote Slaw with Avocado and Cilantro Dressing Recipe from Food Network
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Get Thai-Style Grilled Vegetables Recipe from Food Network
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A classic, justifiably popular Japanese stir fry in which chicken cooked in a yummy soy sauce, chili paste garlic blend is tossed with buckwheat soba noodles, carrot, cabbage and onion.