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This is a lamb dish done schnitzel-style, devised as a pairing for blaufränkisch wine from Austria Ask your butcher to pound slices of top round of lamb, from the leg, only lightly, which will result in pieces that are about a half-inch thick, providing enough tolerance so the meat can brown without overcooking Refrigerating the coated slices before frying them helps, too
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Get Cooler Shrimp Boil Recipe from Food Network
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Get Seared Salmon with 3 Bean Salad Recipe from Food Network
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This vegetarian tortellini salad with peas, tomatoes, Parmesan cheese, chives, and parsley is perfect for potlucks or parties.
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Chicken salad all grown up looks gooood (and makes for amazing leftovers).
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You can't go wrong with this classic lemon and dill vinaigrette. Toss it on your salad or use it to season fish or grilled chicken.
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Get Black and Blue Berry Sangria Recipe from Food Network
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Beef strips are marinated for 2 to 4 hours in lime juice with cilantro, then sauteed, and simmered with green pepper, onions, and additional lime juice.
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Get Grilled Lemon Chicken Skewers with Satay Dip Recipe from Food Network
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Get Shrimp Cocktail with Tomatillo-Horseradish Sauce Recipe from Food Network
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This pavlova recipe, a meringue cake with a crunchy exterior and marshmallow-like interior, is topped with a lemon curd whipped cream and berries.