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This delicious vegan pumpkin soup is made with coconut milk, fresh corn, red pepper, ginger, red curry paste, and sprinkled with Thai basil.
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Topped with a mix of shredded cheddar and Gruyère, Chef Ron Boyd serves this over-the-top bar burger at Daniel Patterson's new restaurant Plum, in Oakland, CA.
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Get Quinoa Pilaf Recipe from Food Network
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Get Green Papaya Salad Recipe from Food Network
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Cooked ramen noodles and fresh spinach are tossed with morsels of chicken, juicy grapes, crunchy red peppers, cashews and pungent Gorgonzola cheese, then coated with a zesty blend of lemon, mayonnaise, garlic and the ramen flavor packets.
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This mixture of black beans, avocado, corn, and bell pepper gets a boost of flavor from picante sauce and lemon juice for a delightful Mexican-inspired salad.
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Luscious is the word for this Indonesian version of chicken and rice. Coconut milk spiced with cumin and coriander cooks into the rice and sauces the whole dish.
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A delicious sage, butter, garlic and cheese sauce makes a delicious side dish or complete meal!
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Prepare the best roast chicken every time with just a mixture of herbs and margarine rubbed onto the skin of a whole chicken. Ready in just 2 hours.
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This is a chopped salad with lots of tomatoes, onions, cucumbers and peppers. Fresh parsley, basil and garlic are folded in and just a hint of vinegar is splashed on to give it some bite. Chill and the flavors pop out. Six generous servings.
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A favorite with Caribbean and Louisiana cooks, the mild flavor of the plump, pear-shaped mirliton squash makes it a natural for vegetable side dishes.
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The secret to making less expensive cuts of meat tender is a good marinade. This one fits the bill. Mix up soy sauce, vegetable oil, ketchup, oregano, and three cloves of garlic, and then marinate the meat overnight. Grill, and slice on the diagonal.