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This dipping sauce with two kinds of soy sauce, chili oil, garlic, and ginger is great for dipping Asian-style finger foods like egg rolls and pot stickers.
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Skirt steak is marinated in a Chinese-inspired marinade with hoisin sauce and grills up in just minutes for Chef John's juicy and tender grilled hoisin beef.
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Julienned chayotes cooked with roasted tomatoes, onions, green chiles and cilantro.
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Just saute tomatoes, add water, beat in eggs, and add dashes of green onion and sesame oil to make this soup that's common in South China.
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Layers of canned green chiles and cheddar cheese are baked with an egg filling. This casserole is also great when made with fresh long green chiles. Makes a wonderful brunch dish, but we also have it for lunch quite often.
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This is a wonderful creamy tartar sauce. Reduced fat mayonnaise can be substituted for the fat free mayonnaise.
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Roasted Hatch chile peppers take center stage in this simple vegetarian green chili from Colorado you can use to top a range of dishes.
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Juicing greens, such as romaine lettuce and kale, give a savory element to this lemonade.
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Vodka and melon liqueur is shaken with sweet and sour mix to produce a drink with the flavor of green apple candy!
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This creamy dressing is rich with herbs--chives, garlic, scallions and tarragon--and uses far less anchovy than most green goddess dressings. A delightful green salad or seafood topper!
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Grilled lobster tails stuffed with celery, green onion, and crabmeat seasoned with cayenne pepper and dry mustard. Delicious served with warm garlic lemon butter.