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cooking.nytimes.com
A warming one-pot meal, this Melissa Clark recipe, recalls the finest of Moroccan tagines It pulls the best from various tagine recipes — cinnamon sticks and green olives, lemon and saffron, and dried apricots Done in two hours, it might not be a dish for a busy weeknight, but a leisurely one, requiring a good amount of comfort.
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We like this one. The rice is cooked in pineapple juice. A very good beginning. And then its added to a wok-full of tofu, mushrooms, soy sauce, green onions and carrots. Garnish with crushed pineapple and strips of cooked egg. Yumm!
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Our new favorite dip has a kick!
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Crisp sautéed veggies and ready-made ravioli are draped in a creamy four cheese-tomato sauce to create this Italian-style dinner.
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Ahi tuna is mixed with lime juice, green onion, cilantro, and macadamia nuts in this spicy poke salad that is super simple to prepare.
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I'm Palestinian and my mother would cook this for special guests. A very exotic twist to cooking rabbit with sage, olives, artichokes and served alongside rosemary potatoes.
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A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.
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A pizza with southwestern-style toppings gives you the best of both worlds when you can't decide between pizza and Mexican.
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This nacho pizza is exactly what it sounds like - all the toppings you'd get on a plate of nachos on a thin pizza crust! Add your own favorites to customize the recipe.
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Get Tofu Lettuce Wraps Recipe from Food Network
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Get Yellowfin Tuna with Wasabi Cream Recipe from Food Network
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Ground chicken and turkey, along with salsa and fire-roasted green chiles, give this light main dish loaf its color and Mexican-inspired flavor. Just mix it and bake it.