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cooking.nytimes.com
One Thanksgiving, the pastry chef Diane Yang’s parents, Hmong refugees from Laos, found that they had filling left over from making egg rolls, and her mother came up with the idea of using it to stuff the turkey It's lighter than traditional bread stuffing, and yields relatively small servings, but it's a delicious addition to the feast It is not intended to be baked alongside the turkey
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Busy weeknight? Try this quick and easy udon noodle dish topped with prawns, bell peppers, and celery with a savory-sweet sauce.
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This home-style favorite is full of tuna, onion, green and red bell pepper, and noodles in a mild Cheddar cheese sauce. It's topped with seasoned breadcrumbs and baked until crisp and golden brown.
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Here's a great home version of the traditional Vietnamese dish, pho. Just stir chicken, bok choy, and bean sprouts into aromatic infused chicken stock and serve over hot noodles.
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This easy version of stroganoff is delicious!
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A classic dish to warm up a chilly crowd.
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Green chilies stuffed with Monterey Jack cheese are wrapped in egg roll wrappers and deep fried. A Texas twist on the classic chile relleno.
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For breakfast on the go!
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Potatoes, beef and cabbage are rolled up into egg roll wrappers, then fried golden and crisp.
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When in doubt on how to make any meal, including pizza, more tasty, #putaneggonit.
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Crunchy broccoli and romaine lettuce are tossed with an Asian-style sweet and sour dressing, then topped with ramen noodles for a refreshing salad good with any meal!