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This simple, rustic salad features crisp romaine topped with orange, red and yellow peppers, paper thin slices of fresh Parmesan and a perky raspberry vinaigrette.
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Forget everything you've learned about marinating chicken. The key to these grilled chicken skewers is to marinate the meat in olive oil, lemon juice, vinegar, herbs, and spices for several hours before grilling them to crispy, yet moist, perfection.
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A marinated eggplant in olive oil and seasonings that is a delicious antipasto dish. Traditionally we make this in September, to be served at Christmas time. Sometimes Nonna slipped a couple of finely sliced sun-dried tomatoes (with dried basil) into the mix for a variation.
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Eggplant turns silky when baked until tender. Served with lightly dressed greens or assorted vegetables and hummus, these little pies make a tasty vegetarian dinner.
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Get Butternut Squash Crostini Recipe from Food Network
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This is a popular salad from Northern China that's gaining popularity in the United States. Toss in peanuts, shrimp, or tofu for some protein.
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This a great sandwich which is well known here in Chile. Creamy chicken with cooked bell pepper gives this sandwich a nice taste!! You can also make them with cocktail bread for a great appetizer! You can use up to double the mayonnaise for a creamier texture.
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Steaming fish is quick and simple. In this version, with fragrant chives and garlic, the results are superbly moist.
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Baby bok choy are coated in a gingery curry sauce and roasted for a quick and flavorful side dish. Add tofu and rice for a complete meal.
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This recipe is for an herb-accented baked dish with eggplant, red bell pepper, and onion, topped with cheese.
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In North Carolina, barbeque sauce is made with a vinegar base and ground red pepper. Pork is the meat of choice.
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This is a mildly hot Cajun spice mix you make yourself with common spices from your pantry. For those who like it hotter, add the optional crushed red pepper. This makes a great oven Cajun hashbrowns!