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cooking.nytimes.com
Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: gin, cura ao, lime juice
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Get Blood Orange Cosmos Recipe from Food Network
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Marinate these Vietnamese pork skewers ahead of time before grilling, then dip in a tangy sauce of garlic, red chiles, lime, and fish sauce.
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Get Mango Summer Rolls with Ginger-Peanut Sauce Recipe from Food Network
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Marinated grilled chicken breast, grilled sliced pineapple, red onion, and lettuce are sandwiched between sweet Hawaiian bread rolls.
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This is a refreshing combination of peaches, apple, and lime blended with mint.
Ingredients: nectarines, apple, lime, mint
cooking.nytimes.com
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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These mojo-style black bean and brown rice bowls are an easy lunch or dinner option full of zesty, savory flavor.
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This easy and flavourful salad is perfect for a hearty lunch or a light dinner.
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Make this basic recipe for paleo-style salsa. Add a habanero pepper for an extra kick!
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Mint, sugar, and champagne: for playas only!