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Always looking for a way to make green beans different, this one is such a winner. Green beans are sauteed with garlic, shallot and sesame seeds for a tasty side dish with Asian flair.
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Beef short ribs are given a long, slow soak in a sweet, garlicky soy marinade flavored with black pepper, sesame oil, and plum wine, then grilled to a dark mahogany color for an authentic Korean taste.
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This classic peanut sauce recipe is great for summer rolls, cold noodles, or salad.
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Vegetables and rice are wok-fried with sesame oil, chiles, and other seasonings in this flavorful side dish.
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Chinese potstickers, filled with vermicelli noodles, mushrooms, and prawns, are a crowd-pleasing dish.
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This variation of a traditional Korean recipe for marinated beef short ribs uses a marinade with soy sauce, sugar, sesame oil, and garlic.
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The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
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My wife and I LOVE a soup from a local Thai restaurant, so we put together a list of ingredients and made it at home. We've made it several times now, refining...
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"Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!"
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