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Get Curry Goat Recipe from Food Network
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This recipe for fried rice with chicken replaces the rice with shredded cauliflower for a grain-free version of the traditional recipe.
cooking.nytimes.com
This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well) It’s jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient
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Blending vanilla yogurt and ice with banana, kiwi, and blueberries makes a quick and delicious cold beverage.
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A healthy teriyaki tofu and veggie stir-fry recipe.
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Ramen noodles are served cold with chili sauce, cucumber, and carrot slices as well as ham and egg. This is a common cold noodle salad in Japan, and always great to eat when the weather is hot.
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Brown sugar and lemon-baked pear halves filled with a brandied nut stuffing and topped with liqueur-scented whipped cream. Pretty enough, light enough, and easy enough for any occasion.
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Chicken bakes in a complex Asian marinade of soy sauce, onion, ginger, garlic and oyster sauce that gets its heat from chili sauce and powder. Be sure to serve with rice so you can savor every last drop.
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The flavorful heat of wasabi wakes up the senses in a Japanese fusion-style deviled egg.
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For this earthy spring side dish, Su-Mei Yu tosses warm roasted mushrooms and whole shallots with a refreshing combination of dill, mint, and parsley.
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Fried onions are mixed with rice and lentils, and topped with yogurt or sour cream. So simple, and so delicious!
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Strawberries, orange juice, strawberry yogurt, ice and one banana for a fruity-licious smoothie - a healthy way to cool off. Refreshing and cool.