Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
"Very tasty and goes so well with Vietnamese Pork Chops we marinated and grilled. I will post that recipe as it is a real keeper!Thanks to the chef that suggested adding Thai chili sauce, we did that as well, and served it warm."
"Delicious! I marinated the chicken thighs overnight, and then we grilled them - so much flavour. Vij suggested serving this with his coconut curried vegetables, also on Recipezaar, which is a super combination - add basmati rice and you have a great dinner."
"This is a fantastic dish! So full of flavour, lots of depth - could be used with any number of vegetables. I made it the day before, without vegetables, and then the day we were serving it I brought it back to temperature and then added cauliflower, zucchini and peppers. As per Vij's instructions (I love everything in his cookbook) serve this w..."
"Very good! I tossed my chicken pieces in cornstarch and a few more red pepper flakes to kick the heat up a notch. If you cook the chicken in batches it will crisp up nicely and make your sauce very rich - carmelizing nice and glossy in your finished dish. Garnish with scallions, slicely on the diagonal and sesame seeds. Delish!"
"For oven ribs these are marvelous! I cooked them for 1 1/2 hours in a Look Cooking Bag, turned them out, and put them under the broiler, turning occasionally to make them stickier and carmelize the sauce a bit. Sorry, but I just could not add quite that much honey, or that last bit of sugar, and we were glad we didn't - it was plenty sweet enou..."
"I would recommend roasting your own red peppers, the ones in the jar are too soft, and end up dropping to the bottom of the bowl. I used grape tomatoes, so the tomatoes don't end up getting mushy. We also would suggest only using half the dressing, and reserving the rest for another day."
"Great with fresh market beans. I found this recipe to be a bit too much dressing though - I would recommend using half, and saving the rest for another day"
"This was great! Interesting spice blend that gave the sweet and sour sauce a more complex edge. Everybody at the table gave it a thumbs up :o)"
"Fantastic! I used lamb shoulder roast, cut into cubes and it was very tender. I don't think the olives added anything, but I went with the red wine version, and also put in the artichokes and 2 onions."