Search Results (1,144 found)
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This recipe is by Barbara Kafka and takes 1 hour 28 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make spiralized zucchini noodles, then toss them with leftover roasted chicken breast, tomatoes, and spinach in a quick lemon-garlic sauce.
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Tender slices of broiled bison skirt steak are served atop steaming bowls of Asian-inspired noodle soup with veggies and your choice of toppings.
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This easy, Asian-inspired salad is best for using up the extra Coriander-Dusted Roast Beef.
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This stir-fry has a ginger-garlic kick that you won't be able to resist.
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A meaty lasagna made with ground beef, zucchini slices, fresh, and three kinds of cheese.
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Rich and sweet sour cream and cottage cheese mixture with noodles topped with a crumbly graham cracker topping.
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This is a unique salad with a Greek flair to it, but without the pungency of feta. Green pepper sauce and anise seed make this dish wonderfully delicious and unique.
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Whip up a warm and hearty stroganoff with ground beef, Worcestershire sauce, garlic and mushrooms in a rich sauce of milk, sour cream and cream of mushroom soup. Serve over hot egg noodles for a satisfying meal.
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Delicious homemade Pad Thai doesn't get any more doable than this. Create the perfect blend of Asian-inspired pure flavor with ginger and red pepper. Add crunchy peanut butter and toss with vegetables and noodles for a flavor-loaded dish that rivals Thai restaurant cuisine.
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Prepared pasta sauce and no-boil noodles make this lasagna easy to make. It is filled with ricotta cheese, sausage, and zucchini for a hearty dinner.
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Layered with delicate veggies, a creamy sauce, and three cheeses, this lasagna captures the freshness of spring straight from the freezer.