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Get Grilled Swordfish with Lemon, Mint and Basil Recipe from Food Network
Get Grilled Swordfish with Lemon, Mint and Basil Recipe from Food Network
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A lemon-mint yogurt brings refreshing flavor to Chef John's red lentil soup that's so satisfying, it doesn't need meat.
A lemon-mint yogurt brings refreshing flavor to Chef John's red lentil soup that's so satisfying, it doesn't need meat.
Ingredients:
butter, yellow onion, salt, tomato paste, cloves, cumin, cayenne pepper, chicken broth, lentils, rib celery, carrot, mint, lemon, greek yogurt
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Get Rack of Lamb with Mint-Basil Pesto Recipe from Food Network
Get Rack of Lamb with Mint-Basil Pesto Recipe from Food Network
Ingredients:
mint leaves, basil leaves, walnuts, parmesan, lemon juice, garlic, salt plus, black pepper, olive oil, lamb
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Get Grilled Marinated Lamb with Mache and Mint Recipe from Food Network
Get Grilled Marinated Lamb with Mache and Mint Recipe from Food Network
Ingredients:
olive oil, red wine vinegar, garlic, oregano, thyme leaves, lemon, lamb, mint leaves, scallions, chickpeas, bay leaf, lemons, cloves, parsley
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Get New Potatoes with 5-Minute Mint Pesto Recipe from Food Network
Get New Potatoes with 5-Minute Mint Pesto Recipe from Food Network
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Get Falafel Sandwiches with Sesame Mint Yogurt Sauce Recipe from Food Network
Get Falafel Sandwiches with Sesame Mint Yogurt Sauce Recipe from Food Network
Ingredients:
flour, cilantro leaves, parsley leaves, cloves, cumin, cayenne pepper, egg, vegetable oil, breads, english cucumber, iceberg lettuce, red onion, green pepper, milk yogurt, mint leaves, sesame oil, lemon
cooking.nytimes.com
When you make these baked Greek phyllo bites, you have to take care that the pastry does not dry out, which will cause it to crack when you fold the triangles Keep the sheets and strips you are not working with covered with a damp towel to avoid this If you do have a problem with cracking, wrap each triangle in another strip of phyllo.
When you make these baked Greek phyllo bites, you have to take care that the pastry does not dry out, which will cause it to crack when you fold the triangles Keep the sheets and strips you are not working with covered with a damp towel to avoid this If you do have a problem with cracking, wrap each triangle in another strip of phyllo.
cooking.nytimes.com
For a zesty side dish of carrots, employ the sharp, salty flavor of feta cheese and lots of chopped fresh mint This is more rustic than a smooth purée, with noticeable texture and bright colors You can cook and mash the carrots in advance, then reheat, adding the toppings at the last minute.
For a zesty side dish of carrots, employ the sharp, salty flavor of feta cheese and lots of chopped fresh mint This is more rustic than a smooth purée, with noticeable texture and bright colors You can cook and mash the carrots in advance, then reheat, adding the toppings at the last minute.
www.delish.com
This pita is PACKED.
This pita is PACKED.
cooking.nytimes.com
This salad is a snip, but then one would hardly expect a salad to cause trouble Using a lemon rather than just lemon juice as an ingredient makes for the most fabulous salad regardless of leaves And by all means, serve it as a starter rather than a follow-up on the main course
This salad is a snip, but then one would hardly expect a salad to cause trouble Using a lemon rather than just lemon juice as an ingredient makes for the most fabulous salad regardless of leaves And by all means, serve it as a starter rather than a follow-up on the main course
www.delish.com
Rubbing butter on chicken skin (as well as under it) and letting it sit in the fridge for a few hours is a great way to make it extra-crispy, with moist breast meat.
Rubbing butter on chicken skin (as well as under it) and letting it sit in the fridge for a few hours is a great way to make it extra-crispy, with moist breast meat.
Ingredients:
cilantro, mint leaves, garlic, ginger, serrano chiles, lime juice, butter, cumin, black pepper, cloves, chickens
cooking.nytimes.com
This is a lamb dish done schnitzel-style, devised as a pairing for blaufränkisch wine from Austria Ask your butcher to pound slices of top round of lamb, from the leg, only lightly, which will result in pieces that are about a half-inch thick, providing enough tolerance so the meat can brown without overcooking Refrigerating the coated slices before frying them helps, too
This is a lamb dish done schnitzel-style, devised as a pairing for blaufränkisch wine from Austria Ask your butcher to pound slices of top round of lamb, from the leg, only lightly, which will result in pieces that are about a half-inch thick, providing enough tolerance so the meat can brown without overcooking Refrigerating the coated slices before frying them helps, too
Ingredients:
flour, horseradish, egg, bread crumbs, lamb, mint leaves, olive oil, lemons, sour cream, vegetable oil