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Shrimp and apples are marinated in a sweet and spicy sauce, then skewered and grilled. Serve over white rice, noodles, or a mixed green salad.
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This colorful coleslaw is sweetened with agave syrup and given a bit of heat with the use of a habanero hot sauce.
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Chef John uses a yogurt-based marinade for these tasty, juicy, and tender grilled chicken thigh kebabs.
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This is a fantastic side dis to serve on the dinner table. Easy to make is very flavourful and has all the aroma of east indian spices and herbs.
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Vanilla yogurt, granola, strawberries, blueberries, and bananas, layered in glasses, make a gorgeous breakfast or snack.
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This is Greek salad perfection: Michael Psilakis tops warm bread with garlicky red-pepper tzatziki (cucumber-yogurt spread) and a piquant combo of cucumbers, olives, peperoncini, tomatoes, radishes, greens, and feta.
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This salad has an Asian Flair. It is made with tender snow peas, crunchy water chestnuts and a luscious ginger/yogurt/.mayonnaise dressing. And we can 't forget the star - the chicken.
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We can't get enough of this whiskey-infused lemonade; tart and sweet, it's an ideal cooler on a hot day.
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Make a pitcher of these Golden Margaritas and serve them at your next party; your guests will go wild for their great flavor.
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This is an energizing way to start your day or give yourself a midday boost.
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Great Greek-style chicken pitas, seasoned with oregano and lemon pepper, served with homemade yogurt sauce.
cooking.nytimes.com
This recipe is by Marian Burros and takes 7 minutes. Tell us what you think of it at The New York Times - Dining - Food.