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cooking.nytimes.com
This recipe is by Joanna Pruess and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Skirt Steak with Salsa Verde and Fresh Chick Pea Salad Recipe from Food Network
www.chowhound.com
Composed but not fussy and dressed with a sherry vinegar and Dijon mustard vinaigrette.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 1 hour, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Greek inspired but fresh flavors. A simple white wine and olive sauce, with some wonderful roasted heirloom tomatoes and fennel over fresh greens and of course...
www.allrecipes.com
This is an adaptation of my Mom's recipe. A very colorful salad that's great any time of the year. I've also substituted frozen shrimp for canned on occasion, depending on availability.
www.allrecipes.com
Chicken breasts are marinated in Italian dressing, seared in a hot skillet, and baked with mozzarella cheese and tomato slices. The chicken is topped with fresh basil leaves and a drizzle of balsamic vinegar. Start marinating in the morning and finish cooking when you get home.
www.delish.com
Roasting the red peppers and lacing them with balsamic vinegar gives an appealing touch of sweetness to the dressing; its a real winner. Try it on its own over grilled chicken or shellfish.
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Get Falafel Burgers Recipe from Food Network
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These sandwiches-on-the-go are a full meal deal: grilled or fried chicken, tomatoes, lettuce and rice pilaf in a creamy ranch dressing snugly wrapped in a warm tortilla.
www.allrecipes.com
Flavorful Caesar style sauce with chunks of chicken breast and penne pasta.
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Get Fruit and Gorgonzola Salad with Prosciutto Recipe from Food Network