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cooking.nytimes.com
This recipe is by Kay Rentschler and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Green seedless grapes are cooked and thickened with cornstarch, poured into a graham cracker crust and topped with sour cream.
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Garlic, serrano peppers, and garam masala are cooked with cabbage and potatoes in the Indian-inspired masala cabbage soup.
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This homemade take on Szechuan green beans is less oily than the Chinese take-out version and gets a spicy kick from red pepper flakes.
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Just a few simple ingredient changes make this coleslaw perfect to serve at your barbeque or with your favorite Mexican-inspired meals.
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This simple vegan cabbage soup is perfect for a detox diet. It's a tasty no-fuss recipe that takes 30 minutes to make in your Instant Pot®.
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Great winter soul food, terrific with chops or brats. Mildly sweet and sour, this dish smells divine and just makes you feel good. Leftovers, if that's possible, are even better and keep well.
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This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!
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This slaw gets an Asian twist with the addition of pickled ginger, hot sauce, and sesame seeds.
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Frozen peas are microwaved and seasoned in this quick and easy vegetarian side dish, great for a weeknight.
Ingredients: peas, cheese, yeast, garlic powder
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A sprightly ginger broth transforms typical cabbage, pork and potato soup into a meal thats light-tasting and satisfying at the same time. The shot of lemon juice added at the end intensifies the flavors.