Recipes
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| Name | Serving Size | Actions |
|---|---|---|
| Tzatziki | View Edit | |
| Ultimate Barbecued Chicken | View Edit | |
| Uptown Down-Home Chili | View Edit | |
| Vanilla Crepes | View Edit | |
| Veal and Creamed Spinach | View Edit | |
| Veal and Sage Meatballs and Pasta with Gorgonzola-Walnut Sauce | View Edit | |
| Veal Stuffed Jumbo Shells with Mushroom Bechamel | View Edit | |
| Vegetable Curry 1 | View Edit | |
| Vegetable Curry 2 | View Edit | |
| Vegetable Lasagna | View Edit | |
| Vegetable Not-sagna Pasta Toss | View Edit | |
| Vegetable Stew | View Edit | |
| Vegetable Stew (Giambotta) | View Edit | |
| Vegetables Lo Mein | View Edit | |
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Servings: Not specified DirectionsCook noodles. Drain. Meanwhile, in wok, heat 1 tablespoon oil and stir-fry cabbage 1 minute. Remove from wok and set aside. Add more oil if necessary and stir-fry carrots, celery and scallions. Make sauce by combining soy sauce, sugar, oyster sauce and peanut oil. Add sauce and noodles and toss gently. Add cabbage and toss Transparent noodles Oil to stir-fry vegetables 1 leaf of cabbage, thinly sliced 3 carrots, julienne cut 2 stalks celery, sliced 1 bunch scallions, cut diagonally Sauce 4 tablespoons soy sauce 1 tablespoon granulated sugar 4 tablespoons oyster sauce 4 tablespoons peanut oil IngredientsNo ingredients listed for this recipe. |
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| Vegetarian Asian Noodle Salad | View Edit | |