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Most Chinese-takeout sweet-and-sour sauces are bright red, gluey, and sugary. Grace Parisi's version is light as well as a little spicy, which allows the fresh, briny flavor of the crispy fish to come through.
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Tempeh is sauteed with soy sauce, lime juice and lots of veggies including green bell peppers and spinach. Chopped green chile peppers and cilantro add a fresh kick. Serve with tortillas, refried beans and rice.
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Craving Hot and Sour Soup just like your favorite Chinese restaurant? This recipe will hit the spot! It's made with Chinese mushrooms, bamboo shoots, tofu, and a beaten egg.
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Cream cheese, milk and dry white wine form the base for this shrimp and potato chowder with sauteed chopped onions and celery.
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Large shrimp sauteed with asparagus, flavored with ginger, soy sauce and sherry.
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Get Thai Basil Beef with Coconut Rice Recipe from Food Network
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No-cook banana pudding made with instant vanilla pudding mix, condensed milk and whipped topping.
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Coconut and rice milk are flavorful and hearty substitutes for vegan eggnog. Stir together with maple syrup and cinnamon for a tasty treat.
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Chocolate cheesecake peanut butter pie is an easy no-bake dessert that is the perfect combination of chocolate, peanut butter, and cream cheese.
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Homemade crepes rolled around a cheesy seafood filling are baked under a creamy sauce creates delightful seafood crepes perfect for brunch.
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Get Poire Belle Helene Recipe from Food Network
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This stovetop rice pudding is made with milk, flavored with cardamom and rose water, and topped with almonds.