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After lots of trial and error, I have managed to recreate one of my favorite appetizer dishes served at a Korean restaurant. While this is not the traditional Jap Chae that includes meats and vegetables, this one is sweet and delightful. Great served as an appetizer or a side dish to chicken and meat! Enjoy.
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This recipe is by Matt Lee And Ted Lee and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Baked Spaghetti Casserole with thin spaghetti, sausage, mushroom, and tomato sauce, ricotta, Parmesan, and Mozzarella cheeses.
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Get Sopa Seca Recipe from Food Network
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Get Egg "Barley": Farfel Recipe from Food Network
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This easy chicken noodle soup recipe uses rich homemade chicken stock made from leftover roasted chicken, egg noodles, and fresh vegetables.
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This easy tuna noodle casserole from scratch is made with cream cheese and Gruyere. You can use any small noodles instead of farfalle like penne, rigatoni, etc.
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Lots of carrots and parsnips give old-favorite chicken noodle soup a sweet savor. To balance this effect, use the optional parsley, which is just slightly bitter.
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This is an "old-school-to-the-new-school remix" riff on an old favorite from the local paper. The original recipe called for 2 packages of frozen spinach and...
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Spiralized zucchini noodles, baked in casserole with sausage tomato sauce, topped with ricotta, mozzarella, parmesan cheeses. Low carb and gluten-free!
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Get Pacific Rim Ramen Noodle Salad with Grapes Recipe from Food Network