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Rich with potatoes, pasta, onion, butter and cream cheese, this pierogi-like dish is the best! It's also quick and easy to make. Serve with your favorite vegetable.
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Translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying them in sesame oil with a generous array of vegetables.
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For a vegetarian version of the dish, omit the pancetta and fry the sage in 2 tablespoons butter instead. If you can't find fresh pumpkin, substitute butternut squash.
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Zucchini is cut into "noodles" and mixed with pasta sauce and mozzarella cheese to make this pasta-alternative casserole.
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It's so good on a chilly spring night and even better with a grilled sandwich for lunch the next day. By the way, you can omit any veggies you chose, but don't use canned vegetables. I promise you it's just better this way
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For a flavorful vegan or vegetarian dinner, try a bowl of this Asian-inspired noodle soup with bok choy, ginger, and fragrant spices.
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Get Apple-Cinnamon-Walnut Skillet Cake Recipe from Food Network
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Serve your guests opulent layers of cream cheese, sour cream and mayonnaise mixed with olives, onions, green peppers and parlsey, tender morsels of chicken and an enriched cream of mushroom soup sauce. Top with bread crumbs and bake.
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A recipe for a noodle version of kugel that's great as a side or for dessert.
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These simple no-bake chocolate, peanut butter, and toffee treats are so easy a kid can make them. Just melt a few ingredients in a microwave oven, mix, and plop onto a baking sheet.
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So good, so easy—it would make any college student or single parent proud! Using no yolk noodles, and lower sodium mushroom soup would make it healthier...