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cooking.nytimes.com
Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
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Roasted Eggplant adds a new dimension of flavor to an already flavorful combination of tomatoes, cucumbers, green onions and a simple dressing.
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Chicken salad made with green onions and poppyseed dressing is served on sweet Hawaiian-style rolls spread with pineapple cream cheese and topped with fresh strawberries for a light and elegant springtime lunch.
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This delicious Japanese soup features with Shiitake mushrooms and tofu.
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This recipe is one of those very special “what's laying around the house that’s edible” recipes. Sound familiar? In this case, that included delicious turnips...
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A summer relish with green tomatoes, onions, green bell peppers and chile peppers, flavored with cinnamon, allspice and cloves.
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Fresh avocados combine with bacon, green onions, sour cream, and a splash of lemon. Spooned over red leaf lettuce, it's a refreshing salad.
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Zucchini, onions, and potatoes are simmered and pureed with basil in this summer squash soup recipe that is quick and easy to prepare.
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This recipe started as something I found off the back of a seaweed package, but has been adapted several times so that it can be made quickly with ingredients from most large grocery stores - or a local Asian grocery if you prefer. Nori is the Japanese word for dried sheets of seaweed.
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A creamy, curried carrot soup is ready in under an hour with the help of a pressure cooker. Garnish with finely chopped green onions and serve with warm bread.
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A delicious and satisfying breakfast casserole.
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Fried rice is best made with rice that's been refrigerated, so it's a great way to use leftover rice. In this reicpe rice is stir fried with snow peas, onions, bean sprouts, eggs and soy sauce.