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Chicken stir-fried with a colorful array of vegetables and a bounty of rice with a scramble of eggs running throughout.
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A traditional Chinese crispy fried egg roll recipe with pork and cabbage.
cooking.nytimes.com
I love to sprinkle nigella seeds over the tops of these fragrant buns — they look great and the savory nigella contrasts well with the sweet dough (Sesame seeds would work, too.) Clotted cream is the perfect accompaniment, but if you can’t find it, crème fraîche or mascarpone would also be lovely — whether at breakfast or teatime.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Korean tacos are made with spare ribs marinated in sweet, spicy, and savory flavors, slow cooked, and topped with a a fusion of condiments.
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A streamlined version for Korean barbecued ribs. Beef ribs are marinated in a sweet and garlicky soy marinade for 2 hours instead of overnight, then grilled.
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Ssamjang is a common Korean condiment served with many types of grilled, boiled, or stir fried meats. There are many different variations ranging from sweet and...
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My Shabbat Challah is something out of this world. I made it up on my own, because the ones I tasted, I just didn't like. Try it you will love it!! This can make 6 regular sized loaves, or two large braided loaves.
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We've been eating quite a lot of salad lately, and being the protein addict that I am, I'm constantly looking for new ways to make it into a full dinner. This...
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Get Green Chile Burger with Crunchy Avocado Salad Recipe from Food Network
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A classic, justifiably popular Japanese stir fry in which chicken cooked in a yummy soy sauce, chili paste garlic blend is tossed with buckwheat soba noodles, carrot, cabbage and onion.