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Vietnamese-inspired sandwich rolls that combine elements of both a banh mi sandwich and a fresh summer roll.
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Dip your homemade dumplings into this tangy sauce. It is easy and can be made ahead of time and refrigerated for up to 3 days.
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This is a good dish to make ahead. Let it cool, then refrigerate in a covered container for up to two days. Reheat, partially covered, over moderate heat before serving.
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This simple meat sauce will persuade you to ditch the jarred stuff for good.
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Pickled jalapenos and pickled jalapeno juice are combined with American cheese to make an ooey-gooey nacho cheese sauce with a kick.
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Worcestershire and soy sauces enliven creamed chicken with rice.
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Wendy Leon says these rolls, filled with bell pepper and slivers of avocado, are an effective way to get her grandchildren to eat vegetables.
cooking.nytimes.com
Nearly every little shop in Vietnam serves some version of this satisfying, simple dish Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
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Barbeque pulled pork is deep fried in wonton wrappers in this mashup of Southern bbq with an Asian-inspired twist.
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This recipe is by Craig Claiborne and Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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