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Creamy coleslaw dressing gets lots of flavor from the addition of buttermilk, olive oil, celery seed, and lemon juice.
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This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish. Recipe By: Grace Parisi Servi
cooking.nytimes.com
A version of this delicious Jewish-Middle Eastern chicken dish, adapted from Joan Nathan's cookbook "King Solomon's Table," dates to medieval times You can make it in one day, but it's best to make the chicken a day ahead, then it refrigerate it overnight and remove the layer of fat that rises to the top (If you choose to make it all in one day, you may want to use a fat separator to strain the sauce before serving.) For more heat, add a little hot paprika or cayenne.
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This is a tuna sandwich you would expect from a high-end sandwich shop. It is light, fresh and full of flavor.
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Get Lemony Sunshine Cupcakes Recipe from Food Network
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Get Arugula Salad with Candied Sunflower Seeds and Strawberry Vinaigrette Recipe from Food Network
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All you do is mash the strawberries, add sugar, lemon juice, vanilla, and pectin--and you've got fresh, delicious strawberry freezer jam!
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In this simple preparation, baked flounder fillets take on a delicious Italian-inspired flavor.
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No more dipping artichokes in mayo! These artichokes are grilled with a lemon garlic basting sauce. This is the best way to eat artichokes.
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This drink is similar to a Cosmopolitan, but uses pomegranate juice.
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Get Gina's Citrus Wine Spritzer Recipe from Food Network
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This easy cocktail sauce recipe has ketchup, horseradish, lemon juice, and Tabasco mixed together and is ready for shrimp cocktail dipping or oyster topping.