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cooking.nytimes.com
Thanksgiving dinner in Hawaii may start with pineapple-Vienna-sausage skewers and litchis stuffed with cream cheese Later there is turkey and ham, but also Spam fried rice and Filipino lumpia, maybe poke (sashimi salad), laulau (ti-leaf-wrapped meat or fish) and a Molokai sweet potato pie topped with haupia (coconut pudding) It is the crazy-quilt, all-embracing nature of the feast that makes it local-kine — that is, island-style
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Broccoli, snow peas, red onion, and bell pepper are stir-fried in sesame oil and seasoned with soy sauce and sesame seeds.
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Host a Japanese hot pot party with this recipe for traditional beef sukiyaki cooked tableside in a savory broth with enoki mushrooms.
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Broccoli, bacon, and Cheddar cheese are tossed in a basic dressing for a creamy and colorful broccoli salad.
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Bill Telepans fresh free-form ravioli are filled with broccoli and cheese, then boiled and baked until crisp at the edges.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a pureed vegetable soup made with half-and-half, chicken boullion granules and soy sauce. Serve with blanched broccoli florets and chopped parsley or carrot curls.
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Peanuts, crumbled bacon and raisins, join broccoli florets in this tasty salad that is marinated overnight in a mayonnaise dressing.
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This spicy Sichuan condiment is the secret to Andrew Zimmern's Cold Peanut-Sesame Noodles recipe.
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The classic broccoli and cottage cheese cornbread gets extra flavor from chopped sweet onion. Serve it as a side dish with all kinds of meats.
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Slices of Chinese-style sausage and shiitake mushrooms are the star in this satisfying rice dish.
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Here's the bread portion for making homemade Chinese-style baked pork buns, savory buns, or sweet bean buns. Fill these with your favorite Asian bun filling, and bake till golden brown. It takes a while, but it's worth it.