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cooking.nytimes.com
Nearly every little shop in Vietnam serves some version of this satisfying, simple dish Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
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A comforting, healthy Mediterranean fish stew recipe with clams, white fish, leeks, and fennel.
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This pasta salad is a hit at every gathering I take it to. Goes well with barbeque, and is a great pot luck dish. My mother has made this for years as well...
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This is the salsa I use on my tri tip tacos
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For a protein-packed breakfast, make this quick and easy omelet that has mushrooms, green onions, and a generous helping of Cheddar cheese.
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Watch guests' faces light up as you cut into this rainbow-colored four-layer cake filled with candies and sprinkles like a pinata.
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Broccoli and chicken mixed with creamy mushroom soup, Jack cheese, green onion and light spices.
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Get Taco Soup Recipe from Food Network
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Coleslaw with Southwestern twist! Tangy with lime juice, cayenne and cumin, and bursting with crunchy bits of carrot, green onion and radish.
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The combination of green olives, almonds and capers in addition to the usual ingredients in tuna salad makes this recipe exceptionally good.
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The filling for these enchiladas combines halibut with green onion, bell pepper, cilantro, sour cream, mayonnaise, and Cheddar cheese.
cooking.nytimes.com
Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness From freshman year to graduation, you can eat these things twice a week and it will hurt you, but not badly — that is the magic of youth and appetite and America combined After that, such a sandwich must be counted a special treat, and adapted to adult use