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Tofu cubes are marinated in soy sauce, maple syrup, ketchup, vinegar, and seasonings, and then baked in the oven. The tofu can be used as a hot or cold snack or as a salad topping.
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This one is a salad that has a great combination of sweet and sour. It is great with chicken or any simple entree. I am always trying to make up new, crazy, salads and this one has been a work in process for 10 years. The fresh dill is not a necessity if you have a hard time finding it but if you do care to splurge on fresh herbs, it adds a great flavor!
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A sweet and savory way to use up any extra cherry tomatoes you may have on hand, this jam tastes great on crackers with goat cheese or cream cheese.
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Classic coleslaw with a vinegar/mayonnaise dressing.
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This zesty coleslaw is a nice change from the regular coleslaw. I add even more horseradish for extra zing.
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A simple garlic-and-herb-infused oil combined with wine vinegar acts as both a basting liquid and a sauce for the fish. The trout skin protects the flesh and turns an appealing golden brown during grilling.
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French lentils (also called puy lentils) have a wonderful earthy flavor and are worth seeking out to make this recipe. They're tossed with snipped fresh herbs, a sherry vinaigrette, grape tomatoes, and crumbled goat cheese.
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This is a sweet and tangy French dressing with subtle tastes of bell peppers and pimientos, accented by the flavor of olive oil.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Whipped Ricotta with Raisins and Pine Nuts Recipe from Food Network
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