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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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This recipe yields a pot of chicken noodle soup with a Hawaiian spin delivered by bean thread noodles and fish sauce.
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This tasty Trinidadian-style soup is made with spinach to evoke the flavor and texture of callaloo, or amaranth, a common green in Trinidad.
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An easy twist on classic teriyaki, with grilled pork chops and fresh pineapple.
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If you love shrimp, make them spicy with an easy sauce of Sriracha and lime juice.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 30 minutes, plus 3 hours soaking. Tell us what you think of it at The New York Times - Dining - Food.
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Get Blue Cheese Burgers Recipe from Food Network
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Get Fettuccine with Broccoli Recipe from Food Network
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Savory strips of sirloin roast are soaked in a spicy marinade and sauteed with green onions. Serve over steamed rice or fried rice noodles.
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A yummy stir-fry that's quick and easy to make, this one's sure to impress! Pork, vegetables, and peaches are stir-fried over high heat to produce a dish that can be served with either noodles or steamed rice.
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Get Kaffir-Coconut Stew Recipe from Food Network