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Try this sesame chicken and soba noodle recipe for a delicious and satisfying meal that you can prepare, cook, and serve in under 30 minutes.
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Baked chicken legs are tossed in a sweet and spicy mix of honey, butter, and sriracha sauce in this low-carb weeknight dish full of flavor.
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One of my favorite ban chan dishes and one of the most popular that was served in my Korean Restaurant.
cooking.nytimes.com
Seaweed comes in many forms, and is used extensively in Japanese cuisine Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly
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Cashews, coconut milk, and silken tofu are the secret ingredients in this rich vegan dessert.
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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Delectable dim sum is at your fingertips with this amazingly easy recipe. A tasty mixture of ground pork, fresh ginger, garlic, green onion, soy sauce, sesame oil, egg and Chinese cabbage is rolled into wonton skins. Steam and serve to party guests.
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This kid-pleasing power smoothie made with strawberries, blueberries, blackberries, and raspberries is sure to become your go-to smoothie of choice.
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Made with protein powder, banana, spices, and oatmeal, these breakfast cookies provide a delicious and easy start to your day!
www.simplyrecipes.com
Easy 3-ingredient Beef Brisket! Here's how to cook beef brisket in oven, slathered in a mixture of BBQ sauce and soy sauce. Just wrap in foil, and bake until falling apart tender. This beef brisket is simple and delicious.
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This nice icing keeps its shape. It's great for piping on cut-out cookies, yet stiff enough for making flowers. It may be too sugary to mound up on cupcakes, unless of course you have a strong sweet tooth!
www.delish.com
This recipe is more of a Chinese-American invention than an authentic Mongolian classic. Nonetheless, it's a fantastic example of America's love of Chinese food.