See this at: allrecipes.com| Added on 08/06/07

* In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into...

See this at: allrecipes.com| Added on 08/06/07

* 1 (16 ounce) package cheese tortellini * 1 (14.5 ounce) can diced tomatoes with garlic and onion * 1 cup chopped fresh spinach * 1/2 teaspoon salt *...

See this at: allrecipes.com| Added on 08/06/07

* On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil. Season with sea...

See this at: ocregister.com| Added on 05/11/07

2 cups small teardrop tomatoes, halved, or a combination of teardrop and cherry tomatoes 1 ripe avocado, diced (see video) Salt and pepper to taste Procedure: 1. Prepare roast: Place lime juice, cilantro, olive oil, soy, tequila, garlic, lime peel,... See more

2 cups small teardrop tomatoes, halved, or a combination of teardrop and cherry tomatoes 1 ripe avocado, diced (see video) Salt and pepper to taste Procedure: 1. Prepare roast: Place lime juice, cilantro, olive oil, soy, tequila, garlic, lime peel, cumin, oregano and pepper in large zipper-style bag. Add meat and seal. Refrigerate at least 2 hours or overnight, turning bag occasionally. 2. Prepare barbecue (medium-high heat). Remove meat from marinade and discard marinade. Grill to desired degree of doneness, about 10-15 minutes per side for medium rare, to internal temperature of 140 degrees; cooking times vary. Transfer to cutting board and let stand 10 minutes before slicing diagonally across grain. 3. Meanwhile, prepare relish: In medium bowl, whisk vinegar, chilies, green onions; whisk in oil in thin stream. Add cilantro or parsley, oregano, tomatoes, avocado, salt and pepper. 4. Arrange meat on serving platter. Spoon relish over meat and serve. Nutritional information (per... See less

See this at: food.yahoo.com| Added on 03/26/07

* 1 tablespoon canola oil * 1 large onion, diced * 4 cloves garlic, minced * 3 tablespoons chili powder * 1 tablespoon ground cumin * 1/4 teaspoon ground chipotle chile or cayenne pepper, or to taste * 1 (28 ounce) can crushed tomatoes * 3 medium... See more

* 1 tablespoon canola oil * 1 large onion, diced * 4 cloves garlic, minced * 3 tablespoons chili powder * 1 tablespoon ground cumin * 1/4 teaspoon ground chipotle chile or cayenne pepper, or to taste * 1 (28 ounce) can crushed tomatoes * 3 medium tomatoes, chopped * 1 (15 ounce) can dark red kidney beans, rinsed * 1 (15 ounce) can small white beans, such as navy beans, rinsed * 1 (15 ounce) can black beans, rinsed * 3 cups water * 1/2 teaspoon freshly ground pepper See less

See this at: food.yahoo.com| Added on 03/22/07

* 1/4 cup coarsely chopped cilantro * 4 scallions, cut into 1 1/2 -inch lengths * 2 large garlic cloves, smashed * 1 tablespoon finely chopped thyme * 2 teaspoons finely grated fresh ginger * 1/4 Scotch bonnet chile * Pinch of ground allspice * Pinch... See more

* 1/4 cup coarsely chopped cilantro * 4 scallions, cut into 1 1/2 -inch lengths * 2 large garlic cloves, smashed * 1 tablespoon finely chopped thyme * 2 teaspoons finely grated fresh ginger * 1/4 Scotch bonnet chile * Pinch of ground allspice * Pinch of freshly grated nutmeg * 2 tablespoons extra-virgin olive oil * 1 1/2 tablespoons tomato paste * 1 1/2 teaspoons distilled white vinegar * Salt and freshly ground pepper * 2 pounds mussels, scrubbed and debearded * 2 pounds cockles, scrubbed * 3 tomatoes, seeded and cut into 1/2-inch pieces * 1 pound large shrimp, shelled and deveined See less

See this at: recipezaar.com| Added on 02/12/07

A dish from the Delhi region. Cuts of boneless beef can also be used in this recipe, but the true flavor is in the lamb. Serve with some rice, pakoras...

See this at: menshealth.com| Added on 02/11/07

In a pot, heat the oil on medium-low. Add the onion and sauté until soft (about 3 to 5 minutes). Add the turkey, and brown for about 5 minutes. Add the tomatoes with juice, chickpeas, beans, broth, and spices. Stir and bring to a boil, then reduce... See more

In a pot, heat the oil on medium-low. Add the onion and sauté until soft (about 3 to 5 minutes). Add the turkey, and brown for about 5 minutes. Add the tomatoes with juice, chickpeas, beans, broth, and spices. Stir and bring to a boil, then reduce the heat and simmer for 20 minutes. (Freeze the leftovers and save $5 by eating them for lunch.) See less

See this at: menshealth.com| Added on 02/11/07

1 can (15 ounces) black beans, rinsed and drained | 2 cups fresh or thawed frozen corn | 2 jalepeño chile peppers, seeded and finely chopped (wear plastic gloves when handling)

1 can (15 ounces) black beans, rinsed and drained | 2 cups fresh or thawed frozen corn | 2 jalepeño chile peppers, seeded and finely chopped (wear plastic gloves when handling) See less

See this at: menshealth.com| Added on 02/11/07

Coat a pot with nonstick spray and warm it over medium-high heat for 1 minute. Add onions and garlic and sauté for 3 minutes. Add eggplant, zucchini, tomatoes, beans, sweet peppers, basil and black pepper. Bring to a boil. Reduce heat to low. Cover... See more

Coat a pot with nonstick spray and warm it over medium-high heat for 1 minute. Add onions and garlic and sauté for 3 minutes. Add eggplant, zucchini, tomatoes, beans, sweet peppers, basil and black pepper. Bring to a boil. Reduce heat to low. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Stir in parsley before serving. See less

See this at: menshealth.com| Added on 02/11/07

In a 9 x 13-inch (3-L) glass baking dish, combine the vinegar, oil, garlic, rosemary, oregano and pepper. Add the chicken, turning to coat with the marinade. Cover the chicken and refrigerate for at least 30 minutes. Add the potatoes, onion wedges... See more

In a 9 x 13-inch (3-L) glass baking dish, combine the vinegar, oil, garlic, rosemary, oregano and pepper. Add the chicken, turning to coat with the marinade. Cover the chicken and refrigerate for at least 30 minutes. Add the potatoes, onion wedges and pepper strips to the marinade. Coat a grill rack with nonstick spray. Fire up the grill and heat for 10 minutes. Place the rack on the grill. Arrange the chicken and vegetables on the grill, reserving the marinade. Cook, turning the chicken and vegetables occasionally, and brushing with the reserved marinade, until the chicken loses its pink color throughout and the vegetables are tender, 8 to 10 minutes. See less

See this at: menshealth.com| Added on 02/11/07

In a large bowl, whisk the egg. Add everything else and mix -- your hands are the best tool -- until well blended. Form the meat into four patties. Place the burgers on a grill pan or nonstick skillet that's heated over medium high. Cook for 6... See more

In a large bowl, whisk the egg. Add everything else and mix -- your hands are the best tool -- until well blended. Form the meat into four patties. Place the burgers on a grill pan or nonstick skillet that's heated over medium high. Cook for 6 minutes per side or to the desired level of doneness. Makes 4 servings. (Wrap any extra burgers in plastic and freeze them for later.) Per Burger: 263 calories 27 grams (g) protein 8 g carbohydrates 13 g fat (5 g saturated) 1 g fiber 416 milligrams (mg) sodium For a simple side dish, try Nuclear Orange Spud Missles. See less

See this at: mensfitness.com| Added on 02/11/07

Grilled Asian Beef Kebobs over Rice Cooking spray 1 lb sirloin steak or beef round, cut into 2-inch cubes 1 large zucchini, cut into 1/2-inch rounds Metal or wooden skewers 1/4 cup black-bean sauce 1 tbsp rice-wine vinegar 2 tsp sesame oil 1 tbsp... See more

Grilled Asian Beef Kebobs over Rice Cooking spray 1 lb sirloin steak or beef round, cut into 2-inch cubes 1 large zucchini, cut into 1/2-inch rounds Metal or wooden skewers 1/4 cup black-bean sauce 1 tbsp rice-wine vinegar 2 tsp sesame oil 1 tbsp sesame seeds 1 cup quick-cooking brown rice 1/2 cup minced red bell peppers Salt and ground black pepper Robin's Tip: If you're using wooden skewers, soak them in water for an hour first. This will prevent them from catching on fire while your food chars. To Make: [1] Coat an indoor grill or stove-top grill pan with cooking spray and preheat to medium-high. [2] Thread steak and zucchini on separate skewers. Set aside. [3] In a small bowl, whisk together black-bean sauce, rice-wine vinegar, and sesame oil. [4] Brush mixture all over beef and zucchini. Place skewers on hot grill. Grill skewers for 5 minutes, turning once during cooking. [5] Sprinkle sesame seeds over skewers and grill 2 more minutes, until steak is cooked through and seeds are... See less