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Pull out the double boiler, because you'll need it to turn egg yolks, sugar, pumpkin puree, milk and spices into a thick, creamy and delicious filling for this wonderful pie. When all of the ingredients are combined, gelatin and beaten egg whites are stirred and folded in to make the chiffon part. Chill and serve with a dusting of nutmeg.
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Get Free-Form Fruit and Nut Pies Recipe from Food Network
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This classic creamy coleslaw is loaded with cabbage, kohlrabi, celery, carrots, and onion!
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Get Crisp Silken Tofu Crusted in Lemongrass and Chile: Dau Hu Xa Ot Recipe from Food Network
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This is a relatively plain cake made moist with prunes and prune juice. Its nice to have slice of this cake for breakfast in the morning.
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This is a soup that I came up with a few years ago. After being invited to a holiday party, we were told by the hostess if we wished to bring a dish it was welcome...
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Get Pad Thai Pasta Salad Recipe from Food Network
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Peter Halferty's version of the Vietnamese bánh mì won first place in the cold sandwich category of the Mezzetta Make That Sandwich Contest. The idea for this recipe stemmed from his love of Asian and spicy flavors.
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A quick and easy Thai recipe for stir-fried noodles with ground chicken and bell peppers.
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Delicate rice noodles are taken up a notch with fresh, colorful veggies and a kick of spice in this easy take on a classic Thai dish.
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Asian rice noodles work well in this dish, too. Cook according to package directions.
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Fresh ginger gives this quick soup terrific flavor.