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A side dish to be served with chicken. Egg noodles, sauteed onions, eggs and bread crumbs are combined and baked.
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If you love doner kebaps, you'll love this homemade version! Thin slices of beef (or chicken) are broiled until crisp--no big rotating spit required. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis.
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Cooked rice and barbecue sauce are combined with a heavenly mixture of cooked seitan, onions, scallions and hot chile peppers. The filling is spooned into flour tortilla, and when all ten are wrapped and ready, they're baked with additional barbecue sauce.
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Whether you can't get enough cilantro or you just want something different, this cold tabouli salad made with cilantro instead of mint is for you.
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This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Taco dip layered with green onions, black olives, tomatoes, lettuce and cheese. Serve with tortilla chips.
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Sliced red potatoes are layered with mayonnaise, green onions, and cottage cheese and chilled overnight for an easy and unusual potato salad.
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This recipe is by Jeannette Ferrary and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This shrimp and zucchini casserole contains 3 types of cheese - mozzarella, Cheddar, and habanero pepper cheese - and is flat-out delicious.
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Spiced up with garlic, grated onions and paprika, this sweet, tomato-touched vinaigrette is perfect on almost any salad.