Search Results (15,766 found)
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An easy recipe for shrimp in foil for the grill. Shrimp are quickly marinated in olive oil and parsley and then barbecued in a foil pouch.
An easy recipe for shrimp in foil for the grill. Shrimp are quickly marinated in olive oil and parsley and then barbecued in a foil pouch.
www.allrecipes.com
Butternut squash is roasted with grapes and onions, creating a sweet and savory side dish perfect for the fall holidays.
Butternut squash is roasted with grapes and onions, creating a sweet and savory side dish perfect for the fall holidays.
www.allrecipes.com
A versatile pizza sauce made with tomato paste, Italian herbs and Parmesan cheese.
A versatile pizza sauce made with tomato paste, Italian herbs and Parmesan cheese.
www.allrecipes.com
Tomatoes, green onion, and Cheddar cheese make this protein-packed tofu scramble a tasty breakfast. You're family won't miss the eggs!
Tomatoes, green onion, and Cheddar cheese make this protein-packed tofu scramble a tasty breakfast. You're family won't miss the eggs!
www.allrecipes.com
A delicious gluten free pasta recipe with mushrooms and sweet peas.
A delicious gluten free pasta recipe with mushrooms and sweet peas.
www.allrecipes.com
Serve up these warm ciabatta panini stuffed with pancetta, tomatoes, roasted red peppers, spinach, red onion, and a drizzle of vinaigrette.
Serve up these warm ciabatta panini stuffed with pancetta, tomatoes, roasted red peppers, spinach, red onion, and a drizzle of vinaigrette.
Ingredients:
provolone cheese, baby spinach, tomato, red bell peppers, red onion, olive oil, red wine vinegar
cooking.nytimes.com
Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
Ingredients:
buttermilk, basil leaves, chives, garlic, anchovy, scallion white, zest, salt, black pepper, chicken, olive oil
www.chowhound.com
This versatile marinade recipe is packed with fresh herbs, white wine, and lemon juice and adds brightness to everything from grilled chicken to salads.
This versatile marinade recipe is packed with fresh herbs, white wine, and lemon juice and adds brightness to everything from grilled chicken to salads.
Ingredients:
lemon juice, dry white wine, olive oil, oregano, thyme leaves, yellow onion, salt, black pepper
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Grilled potato salad with bacon, green onion, and parsley is an easy, mayo-free way to prepare potato salad in the summer.
Grilled potato salad with bacon, green onion, and parsley is an easy, mayo-free way to prepare potato salad in the summer.
Ingredients:
potatoes, olive oil, apple cider vinegar, salt, black pepper, garlic, sugar, bacon, green onions, parsley
www.allrecipes.com
These cauliflower fritters are easy to prepare and a different way to eat cauliflower. They are a great appetizer to serve your family and friends.
These cauliflower fritters are easy to prepare and a different way to eat cauliflower. They are a great appetizer to serve your family and friends.
cooking.nytimes.com
About as humble as a dish can be, with simple ingredients and cooking instructions no more complicated than boiling water, this Haitian recipe may shock you with its deliciousness — a base of warming, garlicky polenta-like porridge topped with a velvety purée of black beans and coconut milk (see the corresponding recipe for black-bean sauce) Slices of nutty avocado offer a gentle contrast in texture and another element of richness It was adapted from the Haitian cooking instructor Cindy Similien-Johnson, who remembers it being made in her grandmother’s house.
About as humble as a dish can be, with simple ingredients and cooking instructions no more complicated than boiling water, this Haitian recipe may shock you with its deliciousness — a base of warming, garlicky polenta-like porridge topped with a velvety purée of black beans and coconut milk (see the corresponding recipe for black-bean sauce) Slices of nutty avocado offer a gentle contrast in texture and another element of richness It was adapted from the Haitian cooking instructor Cindy Similien-Johnson, who remembers it being made in her grandmother’s house.