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Little half-moon shaped pillows made with prepared wonton skins are stuffed with a flavorful filling made of tofu, cabbage, and chopped cooked rice noodles, then fried to a crisp golden brown.
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Freshly cooked white beans hold their shape better than canned ones, so unless you’re really pinched for time, cook the beans yourself for this hearty, lively winter salad Serve it as a side dish for roasted meats or chicken If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course
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This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An Asian-inspired ground beef filling is wrapped in cabbage with a spicy, creamy peanut sauce in this easy recipe that's perfect as an appetizer or main dish.
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Simmer a pork shoulder roast in a slow cooker for 10 hours with a ginger-spiked sauce for tender and tasty shredded Hawaiian-style pork.
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This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The unusual combination of ingredients--green beans, cabbage, onions, and bratwurst--in this stove-top casserole is one Oklahoma family's traditional comfort food. The dish also freezes and reheats well.
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Pair this hearty main dish with rye bread cheese toasts for a tasty traditional Irish dinner.
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The cabbage is assertive and acidic, balancing the richness of the pork, while the jalapeños add a nice kick.
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Wondering what else you can do with the cabbage and winter squash in that box of delivered produce Here’s a meal in a bowl, perfect for a cold winter night.
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Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner They can be served open-faced or folded over