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This classic creamy green salad dressing is flavored with tarragon, parsley, garlic, anchovies, and chives. It's also delicious served as a dip for steamed artichokes.
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A bit of parsley, a smidgen of garlic powder, a splash of lemon juice, and of course, tuna, celery, onion, and mayonnaise. This is a great tuna salad that works for a sandwich, stuffed into a plump tomato, or spooned onto fresh salad greens.
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Pecans sauteed with onion, parsley, basil and ginger make plain brown rice come to life with rich, nutty flavor.
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Mission Chinese Food chef Danny Bowien’s version of the fiery Chinese classic.
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Fresh cilantro and parsley make this stew beautiful and delicious. Fish and bowtie pasta are added to a brightly seasoned stock of tomatoes, cinnamon, paprika, and Worcestershire sauce. Ready in minutes.
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Spicy, summery pasta salad made with cucumber, lemon, mint, basil, and jalapeno.
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The sweet, the savory, and the spicy join in this unusual and delicious dish. To be tender, flank steak needs to cook either fast and hot or long and slow. Here the method is a brief broil.
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A great way to use all those cucumbers you get from your plants! A little zing from the jalapeno and a burst of lime add a fresh taste to cucumbers in this refreshing fresh salsa.
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My version of a traditional Brazilian dish that I 'tweaked' to reduce fat while keeping the rich flavors famous in Brazil....my Brazilian friends gave this version rave reviews! Additional meats, including sausage, may be added if desired. This is excellent served over brown rice.
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Pomegranate seeds and their tart, juicy membrane are a colorful and flavorful addition to a blend of peppers and herbs!