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1 / 2 cup heavy cream, half-and-half, or milk; 27 oz (two 13.5-ounce cans) coconut milk; 1 / 8 tsp asafetida; 1 / 4 tsp ground turmeric; 15 fresh or 22 frozen curry leaves, roughly chopped; 1 tsp ...
vegetable cooking spray; 1 package (12 ounces) refrigerated or thawed frozen breaded cooked chicken tenders, cut; 2 large zucchini, cut in half lengthwise and thinly sliced (about 4 cups); 1 jar ...
View Recipe. While not traditional, these protein-rich brown rice bowls take inspiration from Korean bibimbap, with a mix of sweet and spicy ground beef and sliced veggies topped with a fried egg.
MIX cream cheese spread, sour cream and dressing mix in medium bowl until well blended. STIR in remaining ingredients; cover. Refrigerate several hours or until chilled. SERVE with assorted cut-up vegetables. Kraft Kitchens tips: SHORTCUT To quick-thaw frozen spinach, microwave for about half the cooking time specified on the package. SERVING ...
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
While many recipes using leeks call for discarding the tougher, more fibrous green tops, we reserve them, slice 'em real thin, and stir-fry them until crispy and golden.
Cut half of one of the roasted peppers into pieces 1/4 inch wide and put the pieces in a large bowl. Set aside the remaining roasted pepper. Add the eggs to the bowl and beat well.
For example, the first chapter begins with six recipes for soups, followed by recipes for collared beef, "French-Cutlets", collared mutton, stewed pigeons, broiled pigeons, dressed turbot, and then patties "for a Dish of Fish". While some logic may be discerned in this ordering, readers need to refer to the index to locate any particular dish.