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Thin rice noodles, peanut sauce, and plenty of shrimp make this Asian-style salad a perfect cold accompaniment for grilled foods - or try it warm as an entree!
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Make your own delicious California sushi rolls with seaweed sheets, sweet and tangy sushi rice, cucumber, avocado, and a creamy imitation crab filling.
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Chicken and wild rice casserole baked in a creamy mushroom soup-based sauce is a warm and comforting meal.
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A great vegetarian twist on the non-vegetarian original, using TVP - or textured vegetable protein - in place of meat and seafood. This vegetarian 'ground beef' is tossed with corn, peas, mushroom
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Fragrant, flavorful, and a staple side dish in Cuban cuisine, yellow rice takes its color from annatto, a natural coloring made from the seeds of a small Central American shrub. Add peas and garnish with pimento slices for authentic Caribbean style.
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Green rice (arroz verde) is a popular side dish from Mexico that is cooked in chicken broth and seasoned with poblano peppers and garlic.
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This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Breaded eggplant slices are baked then layered with lots of cheese and sauce for a delicious, family-favorite dinner.
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Get Middle-Eastern Eggplant Rounds Recipe from Food Network
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Crisp butterhead lettuce leaves are used to wrap up delicious gochujang-butter shrimp in this umami-packed appetizer recipe.
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Get Bourbon BLT Baguette Recipe from Food Network
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A sweet and sour dressing is the perfect thing for this very Asian cabbage salad. It mates perfectly with the crunchy ramen noodles, almonds and sesame seeds. Makes six servings.