Search Results (4,297 found)
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Seasoned green onions go well with many dishes, both Korean and non Korean. Mix this up and serve with Korean Grilled Meats, or your favorite grill or BBQ recipe...
www.allrecipes.com
A date filling is sandwiched between an oat crumble crust and topping in this quick and easy recipe for date crumble squares.
Ingredients: dates, water, sugar, vanilla, flour, margarine, oats
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This naturally leavened cinnamon raisin swirl loaf uses sourdough starter instead of commercial yeast.
cooking.nytimes.com
This Chinese-inspired salad has complex flavors and is quite refreshing At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds Make it several hours ahead or up to a day in advance
cooking.nytimes.com
This fast-assembled salad, perfect for Thanksgiving leftovers, is nothing more than shredded turkey under a satay-like sauce of peanut butter, chile bean and Chinese vinegar, with some shredded lettuce and chopped cucumbers It’s gloriously wolfable and easy as well.
www.simplyrecipes.com
Absolutley addictive honey chicken wings! With a fresh ginger, honey, soy sauce marinade, these honey chicken wings will have you begging for more.
www.allrecipes.com
This is a tasty vegetarian version of a Chinese classic. You won't even be able to tell it isn't chicken! Seitan is made from wheat gluten and is very high in protein and low in fat. I recommend using a chicken-style variety.
www.delish.com
Steaming fish is quick and simple. In this version, with fragrant chives and garlic, the results are superbly moist.
www.allrecipes.com
Yeast doughnuts covered with glazed icing... even better than the store bought ones! Easy and fun to make.
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Whole kernel corn, cream cheese and garlic salt are added to a cream soup base with onions, garlic and parsley cooked in chicken broth.
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Impress guests with these exotic Japanese oyster shooters, with sweet and salty flavors that come together in a taste explosion!
www.allrecipes.com
This is a lightly sweetened wheat bread that you can experiment with a bit. Try varying the ratio of whole wheat flour to bread flour to see what suits you best.