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Butterfling a chicken makes it easier to grill evenly. Seasoned beneath the skin with a sour cream-herb mixture, this preparation guarantees a juicy, grilled chicken bursting with flavor.
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This delicious, just spicy enough tartar sauce is especially good with fried seafood. The honey really mellows the habanero and makes the tartar perfect.
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Hoagie rolls are stuffed with sliced ham, turkey and Swiss cheese, then grilled in a skillet until the cheese is melted.
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A creamy, tangy ranch dressing without all of the fat.
cooking.nytimes.com
The secret here isn’t in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as “plush” by the chef Barbara Tropp in her “China Moon” cookbook She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking It makes a chicken salad that’s perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above
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Make a filling and satisfying stuffed pepper recipe for an easy side dish or main meal. Using green bell peppers stuffed with mint, dill, feta, golden raisins...
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Halibut fillets baked in a creamy sauce with dill and green onions make a perfect dish for dinner parties or any night of the week.
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Veggie rotini pasta, cucumber, olives, and onion in a creamy dressing with dill and garlic salt makes this a delicious version of a classic springtime dish.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The flaky phyllo crust keeps the halibut moist and delicious in this surprisingly simple, yet elegant recipe.
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A ranch-flavored dressing made with sour cream, half-and-half, and mayonnaise is the base for this simple cucumber salad.
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Cauliflower replaces potatoes in this low-carb version of "potato" salad, also known as "fauxtato" salad.