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Ham, peas, Cheddar cheese cubes, and shell pasta are dressed in a mayonnaise, vegetable oil, and lemon juice dressing for a nice alternative to traditional pasta salads.
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Chicken stock is the key to quick and easy cooking in this light pasta topper featuring chicken, garlic, parsley, lemon juice and a hint of Dijon-style mustard.
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A fresh summertime salad of garden cucumbers, tomatoes, and sweet onion is flavored generously with parsley and fresh mint. The dressing is just olive oil and lemon juice.
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Orange juice, ginger, honey, and mustard make a sweet and tangy marinade for crispy oven-fried chicken coated with Grape-Nuts® cereal and glazed with orange marmalade.
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Small slices of tofu are pan-fried with garlic and finished with maple syrup, soy sauce, and lemon juice. It's delicious over cooked rice and a green salad.
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An aromatic simmer of garlic, tomatoes and parsley in olive oil and butter forms the base for this sensationally easy pasta dish. Add canned clams at the last minute and toss with freshly boiled linguine pasta.
cooking.nytimes.com
Crema is thinner than sour cream, a little more tangy and slightly salty You can sometimes find it in stores, but it’s very simple to make at home by combining sour cream with heavy cream and lime juice (you could use buttermilk instead) and allowing it to set up at room temperature for a few hours, until it turns into a kind of liquid velvet It’s marvelous with fish tacos, as a dressing for hot slaw, or drizzled over roasted carrots or sweet potatoes
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This carpaccio has it all: buttery beef tenderloin, fresh Parmigiano-Reggiano, arugula, and just the right mustard-lemon tang in the dressing.
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This shrimp scampi is mmmmm good!
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Sriracha sauce and honey team up in this broiled salmon dish packed with sweet and spicy flavor that makes a simple, delicious dinner for 2.
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Variations of the classic Singapore Sling abound, but mix up one of these potent and sweet cocktails with this recipe and you'll be pleased with the results.
cooking.nytimes.com
To make watermelon puree, put seedless chunks of watermelon in a blender and pulse, then push the puree through a mesh sieve to make it smoother (Cutting a whole watermelon might make your kitchen look like a Gallagher set, so it’s O.K to use precut watermelon from a supermarket.)