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My mom came up with this recipe when I was a child. It is the ONLY way I will eat green onions.
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Gochujang sauce, a traditional Korean condiment, is made with soy sauce, sesame seeds, garlic, and other flavors for a sweet and spicy addition to meals.
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I combined an element of stir fry with some ingredients I had seen popping up in other squash recipes. Squash, onion and jalapeno are fried with bacon for a tasty summer side dish.
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Get Vegetable Dumplings with Dale Talde Recipe from Food Network
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A twist on classic chicken noodle, with Asian spices, rice noodles, mushrooms, kale and bean sprouts.
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Get Vegan Vanilla Ice Cream Recipe from Food Network
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Get 6 Hour Tri-tip Marinade Recipe from Food Network
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Caramelized pork belly is braised in soy sauce and rice wine in a slow cooker until meltingly tender in this recipe for a Chinese specialty.
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This is a salad dressing that I really enjoy on a green salad with walnuts, cranberries, avocado and goat cheese crumbles. This dressing is strong, so a little goes a long way.
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With soy sauce-infused flank steak and broccoli, these rice noodles are so much better than takeout.
cooking.nytimes.com
Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is Even with shortcuts, the results are exotic in flavor and appearance My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine