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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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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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A fresh, easy way to use up your garden tomatoes. Mix and match different varieties of tomatoes for this salsa. It will keep well for several days in the refrigerator.
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Tender white beans and artichoke hearts get a refreshing lift from sweet bell peppers, crisp red onions, olives, parsley, mint and basil. A simple dressing of olive oil and wine vinegar bring the flavors to life.
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A simple and easily adjusted broiled open face sandwich concoction. You can use beef, ham, turkey, chicken, etc. You can also adjust the veggies. Just make sure the cheese is always on top to pull it together. The combined flavors of the ingredients that I've listed blows my mind every time I make this. Eat with a knife and fork!
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This quick and easy pasta salad is a great on-the-go lunch that layers tortellini, pesto, tomatoes, and mache lettuce in a canning jar.
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Sliced smoked sausage is sauteed with onions and red and green bell peppers for a quick and colorful weeknight dinner.
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This is a great one-pot dish of green chili chicken and rice with 3 different types of chile peppers - Anaheim, jalapenos and fire-roasted green chiles.