Search Results (9,582 found)
cooking.nytimes.com
Dense, creamy and fudgy, this pudding is meant to be made in a 6- to 8-quart electric pressure cooker like an Instant Pot You can bake this recipe as one larger pudding or as individual servings It can be made in a stovetop pressure cooker, by trimming a few minutes off the cooking time, or you can also bake the individual servings in a water bath in the oven
Dense, creamy and fudgy, this pudding is meant to be made in a 6- to 8-quart electric pressure cooker like an Instant Pot You can bake this recipe as one larger pudding or as individual servings It can be made in a stovetop pressure cooker, by trimming a few minutes off the cooking time, or you can also bake the individual servings in a water bath in the oven
www.allrecipes.com
This version of cashew chicken fries the chicken in peanut oil and covers it with an oyster sauce-based sauce. It's served with a sprinkling of cashews and green onions.
This version of cashew chicken fries the chicken in peanut oil and covers it with an oyster sauce-based sauce. It's served with a sprinkling of cashews and green onions.
Ingredients:
vegetable oil, peanut oil, egg, water, flour, chicken breast, cornstarch, chicken bouillon, oyster sauce, cashews, green onions, oil, chicken, sauce
www.allrecipes.com
The salad has cabbage and broccoli and crunchy ramen doodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.
The salad has cabbage and broccoli and crunchy ramen doodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.
Ingredients:
red wine vinegar, sugar, salt, black pepper, chicken, vegetable oil, coleslaw mix, green onions, almonds, sesame seeds
www.allrecipes.com
Chef John's French-style creamy frozen vanilla custard can be served soft in cones or frozen until firm and scooped into cups.
Chef John's French-style creamy frozen vanilla custard can be served soft in cones or frozen until firm and scooped into cups.
www.allrecipes.com
Use any flavor of gelatin mix for these sweet treats. Similar to fudge, this fun and flexible candy may become a holiday tradition.
Use any flavor of gelatin mix for these sweet treats. Similar to fudge, this fun and flexible candy may become a holiday tradition.
www.allrecipes.com
Press a maraschino cherry atop each coconut macaroon creating a 'Rudolph' nose for an added flair for the holidays.
Press a maraschino cherry atop each coconut macaroon creating a 'Rudolph' nose for an added flair for the holidays.
cooking.nytimes.com
Fresh white bean curd has been an integral part of Asian cooking for centuries Some people turn up their noses: others love this chameleon that tastes like whatever it's cooked with.
Fresh white bean curd has been an integral part of Asian cooking for centuries Some people turn up their noses: others love this chameleon that tastes like whatever it's cooked with.
Ingredients:
soba noodles, sesame seeds, soy sauce, wine vinegar, sesame oil, brown sugar, peanut butter, garlic, tofu, scallions
cooking.nytimes.com
When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is I didn’t have some of the traditional ingredients for pho – bean sprouts, cilantro, scallions, green chiles – so I used what I had and it was definitely pho I used cayenne for heat and a chiffonade of romaine lettuce was a good stand-in for the bean sprouts, crunchy and fresh
When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is I didn’t have some of the traditional ingredients for pho – bean sprouts, cilantro, scallions, green chiles – so I used what I had and it was definitely pho I used cayenne for heat and a chiffonade of romaine lettuce was a good stand-in for the bean sprouts, crunchy and fresh
cooking.nytimes.com
During Chinese New Year, long noodles are eaten in all corners of China “Longevity noodles,” also presented at birthday celebrations, are never cut or broken by the cook, and if they can be eaten without biting through the strands, it’s considered even more auspicious Longevity noodles are usually stir fried, presenting challenges to the home cook
During Chinese New Year, long noodles are eaten in all corners of China “Longevity noodles,” also presented at birthday celebrations, are never cut or broken by the cook, and if they can be eaten without biting through the strands, it’s considered even more auspicious Longevity noodles are usually stir fried, presenting challenges to the home cook
Ingredients:
noodles, sesame oil, chicken thighs, ginger, plus, cornstarch, soy sauce, white pepper, vegetable oil, red pepper flakes, napa cabbage, shiitake mushrooms, scallions
www.chowhound.com
This classic vegetarian japchae recipe is a Korean stir-fry with sweet potato noodles, mushrooms, spinach, and carrots.
This classic vegetarian japchae recipe is a Korean stir-fry with sweet potato noodles, mushrooms, spinach, and carrots.
Ingredients:
sweet potato, sesame oil, soy sauce, brown sugar, vegetable oil, carrot, yellow onion, salt plus, black pepper, shiitake mushrooms, garlic, baby spinach, scallion, sesame seeds
cooking.nytimes.com
This cold rice-noodle dish, dressed in vinegar and chile oil and topped with spicy pork, herbs and peanuts, has roots in Yunnan, a southwestern Chinese province, where the garnish may vary according to the kitchen and season The dish is quick to put together but can be served at a leisurely pace: Plate it, or set all of the components on the table and let people put together their own bowls the way they like, to their taste The chef Simone Tong, who runs a Yunnan-inspired noodle restaurant in Manhattan, makes her version with ground pork, peanuts and a mix of fresh herbs but adds raw breakfast radishes and lacto-fermented pickles as well, for extra crunch and flavor
This cold rice-noodle dish, dressed in vinegar and chile oil and topped with spicy pork, herbs and peanuts, has roots in Yunnan, a southwestern Chinese province, where the garnish may vary according to the kitchen and season The dish is quick to put together but can be served at a leisurely pace: Plate it, or set all of the components on the table and let people put together their own bowls the way they like, to their taste The chef Simone Tong, who runs a Yunnan-inspired noodle restaurant in Manhattan, makes her version with ground pork, peanuts and a mix of fresh herbs but adds raw breakfast radishes and lacto-fermented pickles as well, for extra crunch and flavor
Ingredients:
rice noodles, rice vinegar, soy sauce, vinegar, chile oil, sugar, neutral oil, pork, salt, garlic, ginger, scallions, peanuts, breakfast
www.delish.com
The fish and noodles here have just enough broth to swim in, but not so much that you'd call this a soup. The recipe is inspired by Japanese soba-noodle dishes, so if buckwheat soba noodles are available in your area, use them instead.
The fish and noodles here have just enough broth to swim in, but not so much that you'd call this a soup. The recipe is inspired by Japanese soba-noodle dishes, so if buckwheat soba noodles are available in your area, use them instead.
Ingredients:
linguine, chicken broth, dry sherry, soy sauce, ginger, scallions, salt, shiitake mushrooms, salmon, spinach, bean sprouts