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This chicken noodle soup recipe saves time with the use of pre-cooked or leftover chicken, and gets its creaminess from evaporated milk.
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Love ramen? Start incorporating the noodles into a stir-fry with this easy weeknight dinner.
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This crowd-pleasing, family-friendly beef stroganoff is made quickly and easily in the Instant Pot(R). Use ground turkey for a healthier version.
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This chicken ramen soup is spiced with turmeric, chile paste and ginger, and flavored with soy sauce.
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Start with a skillet and finish with a slow cooker. A saute of onion, garlic and ground beef is simmered with tomato and oregano, then layered in a slow cooker with raw lasagna noodles and a creamy blend of cottage cheese, Parmesan and mozzarella.
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The dressing is sweet and the salad is crunchy - hence the name of this tasty salad. A bit of sugar sweetens the herbed vinegar and oil dressing, and sunflower seeds, ramen noodles, cashews, and water chestnuts add the crunch in the coleslaw salad.
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This recipe is by Bryan Miller and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This lasagna was designed for a deep-dish baking pan. You can use a standard nine-by-thirteen-inch baking pan, but you will have excess sauce; the sauce can be frozen and used over pasta another time. The lasagna can be assembled up to a day ahead and lef
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A light weeknight meal, this ground beef stroganoff casserole is made with extra lean beef, cream of mushroom soup, and fat-free sour cream.
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Chicken, shrimp, and vegetables are rolled in rice paper wrappers and deep-fried in this authentic recipe for Vietnamese Cha Gio.
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Pretty much the closest thing to a skillet-sized cheeseburger.
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This is a very crunchy, very satisfying coleslaw with ramen noodles, cabbage, toasted almonds and sesame seeds. The dressing is vinegar and oil with lots of herbs and a tad of sugar.