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Red pepper slices marinated in a vinegar, garlic and anchovy mixture take on a flavor that makes them perfect for condiment trays and salads.
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Sweet maple syrup and tangy Dijon mustard balance each other out in this recipe for grilled chicken.
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Cabbage, carrot and bell pepper are marinated in a light dressing, and tossed with fresh crumbled bacon just before serving. One of our favorite summer salads. To make it easy, I use a food processor for the shredding.
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Quinoa and soya chunks with satay sauce.
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You can substitute brown or green lentils for the red in this dish.
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Get Greek Salad with Oregano Marinated Chicken Recipe from Food Network
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Get Gaio Mazio's Pork, ancient recipe from Giulio Cesare's time Recipe from Food Network
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Make this tasty homemade chili sauce in a flash with tomato sauce, brown sugar, vinegar, and allspice.
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Sweetened apple cider vinegar is tossed with cucumber and onion in this 'ice box pickle' recipe.
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Chef John substitutes smoky grilled shrimp for the traditional crab in this summery salad. Make the dressing ahead of time to let it chill, because the shrimp take just minutes to cook.
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Steam a batch of these vegan rice cakes made with gluten-free rice flour, tapioca starch, coconut milk, and optional food coloring for a kid-friendly dessert.
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This egg-free version of Coquito, a Puerto Rican coconut rum cocktail served at Christmas, is sure to be a hit at your next holiday party.