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This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Poppy seeds add a twist to this fast, easy chicken stir fry.
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Browned stew meat and onions simmered in soy sauce and Worcestershire sauce; seasoned with garlic powder. Great served over rice or egg noodles.
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This reduced-calorie baked chicken is made with artificial sweetener, soy sauce, onion, garlic, and spices.
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For a nutritious and wholesome meal, yet not lacking in flavour, look no further. You would probably not find this dish in a Middle Eastern restaurant. It is the type of everyday dish served to the family. White kidney beans are slowly cooked in a tomato based sauce. Serve it over plain white rice.
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Try these slow roasted ribs with a sweet and tangy sauce when grilling season is over but you still want delicious, tender ribs!
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Habanero peppers and cayenne pepper combine to bring the heat to this creamy version of guacamole.
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Chicken, yuca, potatoes, plantains, and corn are simmered together into a Panamanian version of sancocho, a traditional Latin American stew.
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This fabulous and light pasta salad with carrots, asparagus, tomatoes, and green onions can be made in advance or eaten immediately.
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Pan-fried buffalo chicken bites are served with a garlic hot sauce and will be in high demand at your next football-watching gathering.
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Tuna with rice, garlic, onion, and mozzarella cheese. Serve on a bed of lettuce.
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Mushrooms stuffed with blue cheese, bacon, caramelized onions and garlic make a delicious appetizer!