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This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This Asian-style coleslaw, made with cabbage, chow mein noodles, and toasted almonds, is tossed in a spicy peanut dressing.
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Add complexity to instant ramen by giving the noodles a turn in a stovetop smoker and adding a soft-boiled egg to the soup.
Ingredients: water, eggs, maple, soup
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A meatless layered lasagna with carrots, broccoli, bell pepper and onion.
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This cheesy spinach lasagna with fresh basil pesto is a great recipe for using up leftover cooked chicken and sure to be a crowd-pleaser.
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Tofu, rice noodles, bell peppers, and snow peas are stir fried and spiced with a chili garlic paste to make this recipe for spicy tofu stir fry.
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Tender chunks of chicken breast simmer in an Italian-style tomato sauce with lots of mushrooms. The dish is served on hot egg noodles and sprinkled with Parmesan cheese.
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Forget you are eating leftovers when you bite into this delicious turkey noodle casserole!
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Anyone can make this simple ground beef stroganoff for a hearty weeknight dinner that borrows flavors of cream of mushroom and celery soups.
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Get Broccoli Casserole Recipe from Food Network