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Golden toasted ramen noodles are mixed with cashews, shredded cabbage, and green onions, then doused with a soy sauce/oil/vinegar dressing.
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Any cut of roast can be used for this. It cooks for 8 to 10 hours with baby carrots, onions, herbs, and condensed cream of mushroom soup.
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It takes just thirty minutes to make and keeps for at least one month. Brush the sauce on ribs or whatever you may be barbecuing.
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Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish.
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Crunchy soybean sprouts are blanched then tossed with an aromatic blend of Korean chile powder, garlic, sesame oil, and rice wine vinegar.
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A marinated eggplant in olive oil and seasonings that is a delicious antipasto dish. Traditionally we make this in September, to be served at Christmas time. Sometimes Nonna slipped a couple of finely sliced sun-dried tomatoes (with dried basil) into the mix for a variation.
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Baby bok choy are coated in a gingery curry sauce and roasted for a quick and flavorful side dish. Add tofu and rice for a complete meal.
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This 100% whole wheat bread gets an extra chewy crunch from toasted pumpkin seeds and sunflower seeds.
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This sweet, delightful hot apple cider is spiced with cloves, nutmeg, ginger, cinnamon, and orange zest. Spike it with apple brandy, if desired.
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The flavors of orange zest and lemon permeate this cake, which is loaded with walnuts and soaked in a honey syrup.
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Get Sesame Chicken Recipe from Food Network
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Walnut Stuffed French Toast