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This is a recipe I got from a family from the Philippines. Rice noodles are pan-fried with chicken, pork, shrimp, cabbage and carrots.
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These you have GOT to try. I stumbled upon this creation one day while puttering with what was in the fridge, and viola!! A crispy egg roll filled with shrimp, chicken and bacon for a full flavored crunch.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 2 hours 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Blue cheese and bacon top this chicken-stock based soup flavored with canned pumpkin, molasses, and cayenne pepper.
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This recipe for a side dish of Brussels sprouts with bacon and wine appeals to even those who claim to not like Brussels sprouts.
cooking.nytimes.com
The important thing for this dish is to have good, sweet, ripe watermelon that is firm enough to retain its shape once cubed, as well as good-quality pancetta, cut thick enough so that you can cube it to match the shape of the melon Don’t use prepackaged pancetta or have it sliced into paper-thin wisps Also important is to use good chicken stock
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A ham bone left over from a previous meal gets a second chance when simmered with lentils and vegetables to make a hearty soup in less than an hour.
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This quinoa and broccoli soup is slightly sweet.
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A delicious broth-based soup that can be modified to your taste! It's close to a Mushroom Soup that I had at a great deli in Florida--I've been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result. Great with salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: Shitake, Baby Portobellos and White/Button Mushrooms.
www.chowhound.com
A recipe for chicken wings cooked in a slow cooker, browned in the oven, and tossed in their cooking sauce, to serve as an appetizer or main course.