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Get Rice Noodle Salad with Shrimp Recipe from Food Network
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This recipe is by Alice Hart and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this classic pork barbecue dish, Korean red chile paste is the star.
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Chicken is simmered in coconut milk with galangal, lemongrass, and green onion in this tom kha gai soup, a fresh Thai lunch or dinner recipe.
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This Chinese slaw uses broccoli slaw mix and ramen noodles with some common pantry items to make a versatile salad for any occasion.
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Simple beef teriyaki with quickly-browned beef sirloin strips and broccoli florets; simmered in a thick soy sauce and brown sugar sauce, seasoned with garlic powder. Served over rice.
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Dress torn romaine lettuce with a quick-to-make creamy Caesar dressing using this salad recipe.
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Napa cabbage has a delicate peppery taste and is wonderful in this salad full of almonds, sesame seeds, and crumbled Ramen noodles.
cooking.nytimes.com
This recipe for pork-and-chive dumplings comes from the chef Helen You, who learned to make dumplings from her mother in Tianjin, China She serves these classic boiled dumplings, along with 100 other varieties, at her restaurant, Dumpling Galaxy, in Flushing, Queens The filling is a simple mix of ground pork, seasoned with grated ginger, soy and garlic chives, and it works best with slightly fatty ground meat (about 30 percent fat, if your butcher asks)
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Layers of fried eggplant, Parmesan cheese, and ground beef in pasta sauce combine in this eggplant casserole.
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Grated blue cheese, instead of chunks, creates more blue cheese flavor in this easy, creamy dressing.
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For a richer version of this lasagna, swap a basic bechamel sauce for the pasta sauce.