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These nuts are slightly sweet with a spicy kick. Great for snacking, on salads, or in stuffing. May be stored in freezer in freezer bags for up to two weeks.
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This versatile marinade recipe is packed with fresh herbs, white wine, and lemon juice and adds brightness to everything from grilled chicken to salads.
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Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
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Get Stromboli Recipe from Food Network
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A tangy balsamic vinaigrette recipe with a touch of brown sugar and fresh marjoram for dressing up greens or to use as a marinade.
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Varenyky are traditional Ukrainian dumplings filled with meat, cheese, or fruit. Eat warm or cold and freeze leftovers if you have any!
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Chicken and basil are cooked into a delicious Thai meal.
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Homemade lamb patties seasoned with cumin and coriander are layered with feta cheese, spinach, and tzatziki in these grilled lamb sliders.
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Cheesy grilled eggplant sits on top of a bed of homemade smoky grilled tomato sauce for an eggplant Parmesan dish like no other, making a perfect summer side or vegetarian main.
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This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich The secret is the homemade sofrito, but bottled will do in a pinch.
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Brussels sprouts are tossed with duck fat and roasted in a hot oven for a terrific side dish.