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There's not much chopping involved in this tangy, sweet coleslaw made with poppy seeds, green peas, peanuts, and ready-made coleslaw mix. Just stir it together, let it stand for a few minutes, and serve.
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This grilled chicken recipe uses soy sauce, sake, and brown sugar to create both a marinade and a sweet-and-salty glaze.
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Sesame oil, rice vinegar, shredded cabbage, and crushed ramen noodles make this beautiful salad the perfect accompaniment to your favorite Asian dishes.
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First you saute onion with cinnamon and cumin. A very happy beginning. Then you stir in tomatoes, fresh shelled peas and coconut milk perfumed with chili powder, coriander, and turmeric. Simmer until peas are tender.
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Custard the way it should be—creamy, smooth, and a cinch to make.
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Get Dijon-Style Mustard Recipe from Food Network
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes About 3 hours 15 minutes, plus overnight prep. Tell us what you think of it at The New York Times - Dining - Food.
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A rich Italian-style meat and tomato filling is mixed with rice or orzo, and baked in bell peppers.
www.delish.com
You can substitute brown or green lentils for the red in this dish.
www.simplyrecipes.com
Chicken Skin Tacos! Made with crispy fried chicken skin tossed with cilantro habanero salsa.