An Asian style dish. You can also just make the sauce for dipping veggies into. Also you can add cooked diced chicken breast to the dish.
Author: Rita1652
Author: Myra Goodman
Make and share this bourbon glazed chicken and peaches recipe from Food.com.
Author: chia2160
Applesauce bars with a creamy white frosting are moist and flavorful.
Author: Land O'Lakes
Very tasty! Worth the work of getting the pomegranate seeds out. You can use fuyu persimmons crunchy or soft, we prefer them at least a little soft.
Author: Maito
Author: Anton Nocito
Super-simple to put together, this is a great, fast method for really good, crispy crumbed chicken, and I've added garlic for extra flavour. Pounding the chicken, both before adding the crumbs and to help...
Author: Jamie Oliver
Author: Michael Noble
This cobbler is wonderful after the chipotle-honey glazed pork (frankly, it's wonderful after anything).
Make and share this Pecan Broccoli Salad recipe from Food.com.
Author: riffraff
This is a great dish with apples, sauerkraut and bratwurst. Depending on how you serve it, it makes a great appetizer as well as an entree. Zaar World Tour 05
Author: Amis227
Author: Steven Raichlen
A rich and delicious Iranian stew that is very special! It's not the most appealing dish; however, it tastes fantastic. If desired, pomegranate seeds can be added for flavor and presentation. From My Persian...
Author: Barbell Bunny
Canned beans get an upgrade thanks to garlic and spices.
Author: Bon Appétit Test Kitchen
From one of the TOH magazines submitted by J Johnson. I love the combo of the different fruits and the walnuts - just a good blend. The dressing is light and does not mask the flavors of the fruit. Allow...
Author: HokiesMom
Author: Bon Appétit Test Kitchen
Old fashioned, warmly spiced steamed pudding is sure to become a family holiday tradition.
Author: Land O'Lakes
Author: Ruth Cousineau
Author: Lillian Chou
Author: Wolfgang Puck
Use cooking plums for this chutney, as they have a more definite taste than dessert plums when cooked. From 'the Basic Basics Jams, Preserves and Chutneys Handbook by Marguerite Patten. If you cannot find...
Author: CulinaryQueen