Search Results (309 found)
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This is a quick chicken noodle soup with mushrooms, peas and carrots. Chopped chicken breast is sauteed to bring out its best flavor. Egg noodles are suggested, but use any noodle that you like.
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The rolls can be made at the table or prepared ahead of time and stored in the fridge for up to 3 hours. Cover them with a damp clean towel to keep them moist.
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A small soup in a jar consisting of lentils, minced onion, and egg noodles to be combined later with cooked turkey and frozen mixed vegetables.
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Zucchini is cut into "noodles" and mixed with pasta sauce and mozzarella cheese to make this pasta-alternative casserole.
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When it's too hot to cook this summer, use some leftover grilled shrimp, rice noodles, vegetables, herbs, and homemade dressing for a Vietnamese-style salad.
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Chicken and an abundance of vegetables are tossed with noodles and teriyaki sauce in this tasty fare.
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Get Peanut Butter Chicken Wings, Rice Noodle Salad with Peanut Crunch and Rice Wine Vinegar Dressing Recipe from Food Network
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This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables.
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Napa cabbage has a delicate peppery taste and is wonderful in this salad full of almonds, sesame seeds, and crumbled Ramen noodles.
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This family favorite gets an extra dose of creamy richness thanks to a little Philadelphia Cooking Creme.
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Flavorful herbs, fresh vegetables and NO YOLKS® Noodles make this homemade chicken noodle soup an all-time favorite.