Search Results (8,746 found)
www.allrecipes.com
This is a refreshing combination of peaches, apple, and lime blended with mint.
This is a refreshing combination of peaches, apple, and lime blended with mint.
www.foodnetwork.com
Get Barbecue Salmon over Cheddar Grits Recipe from Food Network
Get Barbecue Salmon over Cheddar Grits Recipe from Food Network
Ingredients:
water, grits, cheddar, butter, heavy cream, bacon, salmon, barbecue sauce, steak sauce, cilantro leaves, mint leaves
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Get Tabbouleh Recipe from Food Network
Get Tabbouleh Recipe from Food Network
Ingredients:
bulgur wheat, water, tomatoes, green onions, hothouse cucumber, parsley leaves, mint leaves, cumin, lemons, olive oil
www.chowhound.com
This Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney produces an elegant yet electric result. The firm, moist fish is beautifully offset by the sweet...
This Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney produces an elegant yet electric result. The firm, moist fish is beautifully offset by the sweet...
Ingredients:
coconut, ginger, green chili, cumin seeds, turmeric, lemon juice, mint leaves, cilantro, salt, sugar, bones, banana, canola oil
www.simplyrecipes.com
Fennel slaw salad with thinly sliced fennel bulb and a fresh mint vinaigrette. Great with seafood!
Fennel slaw salad with thinly sliced fennel bulb and a fresh mint vinaigrette. Great with seafood!
www.allrecipes.com
Zucchini fritters are seasoned Greek-style, with feta cheese and chopped fresh mint, and lightly fried in olive oil.
Zucchini fritters are seasoned Greek-style, with feta cheese and chopped fresh mint, and lightly fried in olive oil.
Ingredients:
potato, zucchini, egg, sweet onion, mint leaves, feta cheese, bread crumbs, flour, olive oil
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Get Peach Sangria Recipe from Food Network
Get Peach Sangria Recipe from Food Network
cooking.nytimes.com
This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut The plethora of spices and large amounts of garlic may seem overwhelming, but ground meat has a deep tolerance for seasoning and is usually improved by it The fresh herbs are a foil for all the rich seasonings, and the vegetables give the loaf an especially lovely texture.
This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut The plethora of spices and large amounts of garlic may seem overwhelming, but ground meat has a deep tolerance for seasoning and is usually improved by it The fresh herbs are a foil for all the rich seasonings, and the vegetables give the loaf an especially lovely texture.
Ingredients:
olive oil, onion, garlic, celery, carrot, ginger, cumin, smoked paprika, coriander, cinnamon, salt, tomato paste, cilantro leaves, mint leaves, parsley leaves, eggs, bread crumbs, lamb, pine nuts, fat, lemon juice
www.chowhound.com
Khichadi is a traditional dish-usually made along the West Coast of India. This is my version using local organic asparagus, red onions, tomatoes from the Alemany...
Khichadi is a traditional dish-usually made along the West Coast of India. This is my version using local organic asparagus, red onions, tomatoes from the Alemany...
Ingredients:
brown rice, ghee, cloves, cardamom, black peppercorns, cumin seeds, turmeric, salt, ginger, asafetida, green chiles, red onion, asparagus, tomatoes, mint leaves, filtered water
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Florence Fabricant and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
penne, olive oil, onion, cloves, tomatoes, tomato paste, pastis, oregano, mint leaves, basil leaves, parmesan, lobsters, bread crumbs, eggs, grapeseed oil
cooking.nytimes.com
At his Succotash restaurants, Edward Lee serves this dish with pickled scuppernongs, a Southern variety of grape You can serve it as is or add pickled red grapes or fresh, halved grapes for a punch of sweetness.
At his Succotash restaurants, Edward Lee serves this dish with pickled scuppernongs, a Southern variety of grape You can serve it as is or add pickled red grapes or fresh, halved grapes for a punch of sweetness.
Ingredients:
butter, olive oil, cloves, lemon juice, mayonnaise, mint leaves, flour, cornmeal, smoked paprika, onion powder, salt, black pepper, buttermilk, catfish, vegetable oil, lemons
cooking.nytimes.com
This recipe is by Pete Wells and takes 10 minutes, plus 3 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pete Wells and takes 10 minutes, plus 3 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.