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Well, for some reason, I always seem to have rice and eggs that haven't quite spoiled yet on hand. Cooking the eggs over medium makes the rice sticky and gives...
Ingredients: rice, eggs
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This recipe is inspired by the signature Korean summer noodle dish, naeng myung The traditional dish is made with a strong beef broth I’m using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison’s “Vegetarian Cooking for Everybody.” You could also use chicken stock
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Get Gluten-Free Pie Dough Recipe from Food Network
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This miso honey dressing has a perfect balance of sweet, savory, and a hint of heat from ginger and chile paste; serve on a fresh green salad!
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Tangy marinated beef is wrapped in refreshing lettuce leaves in this quick and easy Asian lettuce wrap recipe.
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Get Sauteed Polish Sausage with Sweet Yellow Onions, Sauteed Spinach and Mushroom Risotto Recipe from Food Network
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This recipe for Vietnamese-style summer rolls with peanut sauce contains shrimp, noodles, and herbs wrapped up in rice paper.
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This vegan pad Thai soaks kelp noodles, bean sprouts, baked tofu, and crunchy veggies in a tangy chile-tamarind sauce featuring flax seeds.
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Three types of rice are cooked with white cooking wine, broth, mushrooms, carrots and thyme to yield a truly delicious side dish.
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This bowl of split mung bean and basmati rice khitchari is a quick and easy meal to throw together using just water and a few spices.
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This is an especially easy-to-prepare version of ground beef and rice casserole. Almonds, chow mein noodles, and celery add crunch.