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This Romanian salad, made with roasted eggplant, olive oil, yogurt, and onion, is a refreshing dish to serve with a slice of bread.
Ingredients: eggplants, canola oil, yogurt, salt, onion
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The ever-popular deviled egg trims down with a filling that includes yogurt, parsley, and lemon juice in place of traditional mayonnaise.
Ingredients: egg, canola oil, parsley, lemon juice
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A healthy vegetarian fajitas recipe, with green onions, zucchini, pinto beans, and poblano peppers.
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Get Buttermilk Biscuits with Sausage Gravy Recipe from Food Network
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The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.
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Good enough to convert non-eggplant eaters.
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Oat bran provides chewy texture and fresh huckleberries provide sweet flavor to these easy baked muffins.
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Broccoli is stir-fried with water chestnuts with a fragrant citrus sauce.
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An easy recipe for garlic aioli flavored with spicy Calabrian chiles.
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Get Smoked Salmon Timbale with Ginger, Cucumber, Creme Fraiche and Watercress Oil Recipe from Food Network
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Get Oven Fried Chicken Recipe from Food Network