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Quick and easy with few ingredients. Great for an on-the-fly marinade. Tangy Italian dressing and Worcestershire are used to accentuate the natural flavor of the cut, while the minced garlic provides a delectable rich flavor.
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The spaghetti, chopped tomatoes, green onions, cucumbers, and black olives spend the night in the fridge chilling and soaking up all the delicious zesty Italian dressing. Makes eight generous servings.
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This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Looking for a way to change up meatballs? Why not try grilling them!
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Sautéed mushrooms can make almost any inexpensive red wine taste better!
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A Cajun spice mixture transforms blackened catfish fillets into a baked Southern delight!
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Crispy strips of breaded chicken and marinated grilled eggplant nestle in a warm pita to make the best sandwich you've ever had. This is for you if you enjoy Middle Eastern cuisine!
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Get Grilled Vegetable Panini Recipe from Food Network
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Get Boneless Roast Leg of Lamb with Feta Cheese, Olives, and Baby Eggplant Recipe from Food Network
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Thin slices of eggplant replace the tortillas in this vegetarian dish with substance.
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Get Eggplant and Tofu Curry Recipe from Food Network