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cooking.nytimes.com
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes Kimchi soup, called Jjigae, is a satisfying example The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour
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If you love vodka sauce, this cheesy lasagna recipe will steal your heart.
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Filled with chili seasoned potatoes, chorizo and scrambled eggs, these morning burritos are a fun and lightly spicy breakfast, designed to fill you up and get you excited for the day! Green salsa balances out the richness of the filling with its tangy, fresh flavor.
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Get Beef Pops with Pineapple and Parsley Sauce Recipe from Food Network
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Being American, I didn"t learn to prepare fish until I persued ethnic cuisines. This is better fish than I've had at 5-star restaurants. I made modifications...
cooking.nytimes.com
This is inspired by a recipe by Andrea Chesman, who has some wonderful grilling ideas for tofu in her book "The Vegetarian Grill." It makes enough marinade or dipping sauce for a pound of tofu.
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Portobello mushroom caps are marinated in soy sauce and balsamic vinegar, then grilled and served on buns with a spicy-hot and colorful roasted red pepper mayonnaise with lots of cayenne. Serve with tomato, onion, and lettuce.
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Kalbi, Korean barbeque short ribs, involves marinating beef short ribs in a cola-based marinade for 2 hours creating a sweet and tender meat.
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Get Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce Recipe from Food Network
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Japanese style dinner 'pancake' integrating cabbage and meat for a delicious meal!
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Wonton wrappers are stuffed with ground beef and pork in these Korean mandu, also known as fried egg rolls.