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cooking.nytimes.com
The dish is the Korean barbecue standard known as bulgogi — “fire meat,” is the literal translation — transformed into a sandwich filling, a sloppy Joe for a more perfect union (File under “Blessings of Liberty.”) Fed to children with a tall glass of milk, the sandwiches may inspire smiles and licked plates, rapt attention and the request that the meal be served at least monthly — they are not at all too spicy for younger palates Given to adults accompanied by cold lager, cucumber kimchi and a pot of the fermented Korean hot-pepper paste known as gochujang, they can rise to higher planes
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Soy sauce brings out the natural sweetness of the cabbage in this simple stir-fried cabbage dish.
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Wontons stuffed with a mixture of pork and shrimp seasoned with soy sauce and ginger root are gently simmered in chicken broth.
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Get Knockout Coconut Shrimp with Spicy Mango Sauce Recipe from Food Network
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This is the same recipe my mother's side of the family has been making for years, with my own special touch. Serve it with all of the fixin's. It goes great with cornbread, fried potatoes and fried cabbage.
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Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices.
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This homemade spicy tomato ketchup is great with chicken and even better with burgers.
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This unique, delish dish, made with Morningstar Farms® Veggie Sausage Patties, is almost too beautiful to eat. Almost.
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Get Chairman Mao's Cherry Cola Skirt Steak Recipe from Food Network
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These addictively crunchy Sweet Potato and Chinese Sausage Fritters are creamy inside and studded with sweet lap cheong and scallions, with a little kick from...
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Get Asian Lamb Chops Recipe from Food Network