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Turn that instant ramen into a real meal.
cooking.nytimes.com
This is an adaptation of a dish that I created in my early vegetarian days, when we cooked a lot with soybeans — although nobody really liked them It occurred to me one day to add Marmite or Savorex, yeast extracts with an intense, somewhat meaty taste, and to use other seasonings from traditional pâtés to achieve a liverlike flavor I recreated this pâté with fresh green soybeans, which takes all the hassle out of the original recipe
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This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice.
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Simply toss your favorite frozen potstickers into this hearty pot of cabbage, ham, sherry, and ginger to witness the magic of dumpling soup!
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Get Chicken "Stir-Fry" Cheat Sheet Recipe from Food Network
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Get Asparagus and Chicken Stir-fry Recipe from Food Network
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Get Pumpkin-Chocolate Chiffon Pie Recipe from Food Network
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Get Flourless Carrot Bundt Cake Recipe from Food Network
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Get Halloween Spice Cake Recipe from Food Network
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Get Spicy Shrimp and Bok Choy Noodle Bowl Recipe from Food Network
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There's no need to make a special trip to the store to make a special dessertjust look to your cupboard! Rice is the foundation for coconut pudding squares, which use up any dried fruit or nuts you may have.
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Get Halibut Green Curry Recipe from Food Network