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Combined with a little butter and lemon juice, packaged salad dressing mix is a great shortcut to infusing chicken with just the right blend of herbs.
Combined with a little butter and lemon juice, packaged salad dressing mix is a great shortcut to infusing chicken with just the right blend of herbs.
www.chowhound.com
This pasta recipe combines springtime favorites artichokes and asparagus with fettuccine tossed in a loose basil-parsley pesto.
This pasta recipe combines springtime favorites artichokes and asparagus with fettuccine tossed in a loose basil-parsley pesto.
Ingredients:
pine nuts, salt plus, black pepper, garlic, basil leaves, italian parsley, olive oil, parmesan cheese, lemon, baby artichokes, thick asparagus, fettuccine
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Applesauce gives this sauce a nice thick texture that coats well on meat. It has a sweet spicy flavor that is excellent on chicken or pork. It may also be canned in sterile containers for later use, or for giving as gifts.
Applesauce gives this sauce a nice thick texture that coats well on meat. It has a sweet spicy flavor that is excellent on chicken or pork. It may also be canned in sterile containers for later use, or for giving as gifts.
Ingredients:
applesauce, ketchup, brown sugar, lemon juice, salt, black pepper, paprika, garlic powder, cinnamon
www.allrecipes.com
I sort of made up this recipe, and it turned out to be pretty good. I was trying to imitate a pita with garlic butter sauce appetizer this one restaurant makes.
I sort of made up this recipe, and it turned out to be pretty good. I was trying to imitate a pita with garlic butter sauce appetizer this one restaurant makes.
www.delish.com
That lemony yogurt dipping sauce though.
That lemony yogurt dipping sauce though.
Ingredients:
salmon, shallot, capers, garlic, juice, dill, egg white, bread crumbs, greek yogurt, white wine vinegar, olive oil, cucumber
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New York City is known for having some of the most famous steakhouses in the world, and now you can experience classic New York Steakhouse taste in one bite with RITZ Steakhouse Bites.
New York City is known for having some of the most famous steakhouses in the world, and now you can experience classic New York Steakhouse taste in one bite with RITZ Steakhouse Bites.
Ingredients:
olive oil, baby spinach, butter, shallots, nutmeg, heavy cream, salt, white wine vinegar, egg yolk, lemon juice, ritz crackers, beef tenderloin
www.allrecipes.com
Originally a way to use up leftovers--but it's worth cooking potatoes, beans, and hard-boiled eggs for this fresh-tasting French salad! Tuna, olives, capers, tomatoes, and a bed of baby greens round out this hearty main dish salad.
Originally a way to use up leftovers--but it's worth cooking potatoes, beans, and hard-boiled eggs for this fresh-tasting French salad! Tuna, olives, capers, tomatoes, and a bed of baby greens round out this hearty main dish salad.
Ingredients:
potatoes, parsley, nicoise olives, onion, tuna, green beans, salad greens, lemon vinaigrette, eggs, plum tomato, capers, anchovy filets
www.foodnetwork.com
Get Kale "Caesar" Salad Recipe from Food Network
Get Kale "Caesar" Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Green Beans Tossed in Browned Butter Recipe from Food Network
Get Green Beans Tossed in Browned Butter Recipe from Food Network
cooking.nytimes.com
This is a quick preserve, a classic accompaniment to hot biscuits or perfectly browned toast, but it adds a juicy flair to vanilla ice cream It’s also an easy one and doesn’t require you to fool around with the rigors of canning, although your jars should be clean, of course The preserves should last about two weeks, refrigerated
This is a quick preserve, a classic accompaniment to hot biscuits or perfectly browned toast, but it adds a juicy flair to vanilla ice cream It’s also an easy one and doesn’t require you to fool around with the rigors of canning, although your jars should be clean, of course The preserves should last about two weeks, refrigerated
