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Inspired by The Mastercard (a frozen strawberry-mango concoction served on cruise ships), this ice cream transports you immediately to the tropics, with a surprise of fresh spearmint!
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Chow mein noodles and peanuts in a chocolate and butterscotch coating.
cooking.nytimes.com
The Out of State pairs tequila with carrot purée, sweetened by agave syrup that has been infused with makrut lime leaf.
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Impress dinner guests with these picture-perfect portions of lasagna. Roll up cooked noodles with a spinach/ricotta filling and bake with a blanket of creamy rich Alfredo sauce.
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In this salad, shredded green cabbage is tossed with dried ramen noodles and nuts in a simple sweet and sour vinaigrette.
cooking.nytimes.com
This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger The flavors are perked up with pounded or grated ginger and lemon zest You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl.
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Use a package of beef-flavored ramen noodles and prepared coleslaw mix to easily make this Asian-style coleslaw.
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Fun and different burger for those burger lovers with a huge appetite.
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Egg yolks, egg whites, milk, sugar, vanilla, nutmeg and whipped cream - thanks, mom!
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Crunchy Chinese noodles and melted marshmallows make the cutest little nests for your jelly beans. Great as place markers at Easter dinner.
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This refreshing vodka sour recipe uses fresh basil, lime juice, mezcal, blanco tequila, and egg white for an unexpected cocktail.
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An easy vegetarian lasagna is filled with spinach and ricotta cheese and has a topping of mozzarella and Parmesan.