Search Results (1,144 found)
cooking.nytimes.com
In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste
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This lasagna, featuring Morningstar Farms® Mushroom Lover's Burgers, is so delicious, you won't even miss Mom's recipe.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Veal Dumplings with Escarole in Broth Recipe from Food Network
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Get Rabokki/Tteokbokki (Spicy Ramen and Rice Cake) Recipe from Food Network
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A traditional Pancit taught to me by a Filipino friend while stationed overseas. Delicious and easy!
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Get Chicken Ramen Stir-Fry Recipe from Food Network
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The cooked dressing is flavorful and easy. And the salad is crunchy and fun. Shredded cabbage, lettuce, noodles, chicken, green onions and almonds. Serves twelve.
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Chinese wheat noodles are double cooked, first in water until al dente and then mounded in a frying pan until crisp and brown. Then its smothered with a delicious sauce made from rice wine, soy sauce and wilted spinach. Next comes asparagus simmered in garlic and ginger.
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A simple, delicious turkey noodle soup made with drumsticks cooks for a long time for maximum flavor. The noodles are cooked separately and added to the bowls at the end.
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Crunchy ramen noodles, red cabbage, sunflower and sesame seeds, and almonds are tossed with vinaigrette for a tasty summer salad.
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This chicken casserole dish combines extra wide egg noodles with Béchamel sauce. This is a nice dish that can be tweaked in many ways for each family's taste.