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Egg noodles are topped with shredded chicken and bean sprouts, bathed in hot chicken broth, drizzled with thinly sliced shallots cooked in oil and topped with green onion in this quick Asian soup.
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Guests can assemble their own Vietnamese salad bowls with glass noodles, crisp vegetables, and fresh herbs in this light, refreshing meal.
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Delectable Creole flavor enhances every bite of this sizzling seafood mixed grill.
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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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Brussels sprouts are sauteed in bacon drippings with a handful of caraway seeds, and then tossed with fresh spinach and vinaigrette. Serve topped with crumbled bacon.
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Brussels sprout leaves, cranberries, and cinnamon-roasted almonds are tossed in a maple-Dijon dressing in this impressive pot-luck dish.
cooking.nytimes.com
There’s a special place at the dinner table for anything cooked in bacon or sausage fat, but brussels sprouts pair especially well with that kind of smoky, fatty flavor Caramelized in sausage drippings, the sprouts stay lighter than expected thanks to some quickly pickled red onion and lots of fresh parsley.
cooking.nytimes.com
This recipe is by David Latt and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Bacon Bourbon Brussels Sprout Skewers Recipe from Food Network
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These fresh Vietnamese spring rolls stuffed with rice noodles, lettuce, carrots, mizuna, and basil are a colorful vegetarian appetizer.
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This pad Thai dish includes authentic ingredients like dried shrimp, salted radish and palm sugar. A refreshing glass of Thai iced tea is a perfect accompaniment.