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Roasted Brussels sprouts are tossed with a maple-bacon dressing, toasted hazelnuts, and dried cranberries for a unique and delicious salad.
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I worked at a sandwich shop that made these vegetable sandwiches stuffed with cucumbers, sprouts, tomatoes, and avocadoes. They were a veggie's dream!
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A play on the Vietnamese chicken noodle soup, this clear broth, paired with rice noodles and flavored with charred onions and ginger, star anise, brown sugar and fish sauce, comes served with a platter of fresh garnishes But this is more than your basic noodle soup: A spritz of lime at the end adds some tang, and mung beans and Thai basil a crunchy bite.
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Get Jewel Roasted Vegetables Recipe from Food Network
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This dressing has a touch of tradition with a bit of Asian flair. My family is allergic to wheat but I wanted to continue with the traditional dressing idea. I then came up with the following which is my family's favorite now.
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English muffins are layered with avocado, sprouts, tomato, Ranch dressing, sesame seeds and smoked Cheddar, then lightly broiled. Garnish each with a black olive, if desired.
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Get Crab and Avocado Salad in a Pita Recipe from Food Network
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These you have GOT to try. I stumbled upon this creation one day while puttering with what was in the fridge, and viola!! A crispy egg roll filled with shrimp, chicken and bacon for a full flavored crunch.
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Chow mein noodles are stir-fried with chicken and vegetables in a soy sauce-based marinade in this Cantonese chow mein recipe.
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As with any dumplings, making mandu requires lots of space, time and hands In other words, it's the perfect project food for your next dinner party Double or triple this recipe so all of your guests can take home leftovers
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Chopped kale and thinly sliced Brussels sprouts are tossed with sweet-spicy hazelnuts, cooked quinoa, and pomegranate seeds in a lemon-maple vinaigrette.
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The great thing about making fried rice is that it can be easy The downside is that it can be bland Amanda Cohen, the chef at Dirt Candy in Manhattan, loves the easy part