only the best recipes

Only the Best Olive Oil Recipes

  • 4 Minute Spicy Garlic Shrimp
    Recipe is originally from the Food Network courtesy of Rachael Ray, but I tweaked it to fit our tastes. Very quick & easy shrimp recipe that's done on the stovetop. If your tastes desire spicy & garlic, then this recipe is just for you.
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  • Amazing Chicken Marinade
    This recipe came from Allrecipes (Ruth Crickmer). My whole family loved it even though it cooked too fast. The original recipe said 'high heat' on the grill, which my husband did. It ended up cooking 8 minutes total, charred but not burnt tasting, and very juicy and flavorful. We'll turn down the heat next time for texture, but this is a keeper in our home!
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  • Amazing Chicken Tortilla Soup!
    This recipe has been a huge hit with everyone who has ever tried it. We make it almost weekly, and the leftovers are eaten immediately. It is also very healthy! It is a little spicy, so if you don't have too much of a tolerance for spicy foods, you may choose to leave out the seeds of the jalapeño. If you love spicy, like we do, extra cayenne pepper adds even more zing. Enjoy!
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  • Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions
    Prolific cookbook author James McNair has been chief judge of Sutter Home Winery's burger cook-off since it began in Napa in 1990. One of his...
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  • Armenian Herb Marinade Grilled Chicken Breasts
    This is THE most AWESOME grill marinade I've ever tasted in my life! I don't know where my Mom got this, but there is no match that I've ever known of...it is simplicity and freshness, yet rich, robust and succulent! I haven't told you this one yet, because I was entering it in a grilling contest for a Weber grill, but I can't hold back any longer! It is wonderful for chicken breasts and also for lamb. My Mom used to make chicken and lamb kabobs with this marinade and we always wanted more!!! NOTE: Prep time does not include the 24-48 hours marinating time. UPDATE: My grill has died....So in desperation to taste this chicken again, I tried Bobo3039's suggestion about baking it in a 350 degree oven...Results were wonderful!!! (Still missed that charcoal essence, but one must "roll with the punches" and make do...In this case, Bobo3039 was right on the money!)
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  • Asian Spinach Salad
    Look for rice vinegar in the Asian foods section of the supermarket.
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  • Asparagus and Shiitake Risotto
    Making risotto is often thought to be an ordeal of stirring, but it really only takes about 20 minutes. In actuality, it's an easy dish,...
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  • Avocado Feta Salsa
    "A chunky, savory summer salsa that tastes great with pita or tortilla chips."
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  • Avocado Salsa
    "People cannot get enough of this appetizer! Takes some time putting together but it's worth the work!! Serve with tortilla chips."
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  • Avocado, Tomato and Mango Salsa
    "Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapeno instead of fresh."
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  • Baked Salmon
    This is a great recipe for beginners!
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  • Baked Sea Bass with Walnut-Breadcrumb Crust and Lemon-Dill Sauce
    The chef at Kristina's makes this dish with haddock; we call for sea bass, which is more readily available.
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  • Barbecued Turkey with Maple-Mustard Glaze
    First the turkey is soaked overnight in a brine to improve flavor and ensure moist meat. (Be sure to use a pot large enough to hold both the...
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  • Beef Braised in Red Wine

    Brasato al Barolo

    \r\n\r\n

    There is a bit of a contradiction inherent in this homey dish: Barolo isn't exactly a cheap cooking wine. Not to worry: The less-expensive bottles recommended below will produce an equally unctuous result.

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  • Beef Short Ribs in Chipotle and Green Chili Sauce
    Market Tip: Pick well-trimmed ribs with a thick solid portion of meat on the bone.
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  • Beef Stew with Potatoes and Carrots
    This full-bodied stew will bring the crowd running when you lift the lid. First, pieces of chuck are browned to develop their flavor, then...
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  • Beef Tenderloin With Roasted Shallots
    "The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables."
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  • Beef Tenderloin with Roasted Shallots, Bacon and Port
    Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.
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  • Beets and Caramelized Onions with Feta
    This dish is a particularly good accompaniment to beef or lamb.
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  • Black Bean Soup with Cumin and Jalapeño
    Jennifer Smith of Tyler, Texas, writes: "Now that I'm a stay-at-home mom, I cook more than I used to. My husband and I have discovered that...
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  • Black Bean, Yellow Pepper, and Cumin Chili
    Canned chipotle chilies — which give this dish a smoky depth — are available at Latin American markets and many supermarkets. Top the chili with...
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  • Blackened Steak Salad
    One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.
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  • Bombay Sliders with Garlic Curry Sauce
    Dinner rolls work well as buns for these mini burgers. Allow three burgers per person and top with tomato, red onion, and cucumber slices.
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  • Braised Chicken with Tomatoes and Olives (Poulet Provencal)

    Featuring olive oil and the combined herbs and produce of the \r\nsouth of France, this one-dish country dinner will transport you to \r\na café table in Aix in a heartbeat.

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  • Brisket with Dried Apricots, Prunes, and Aromatic Spices
    Begin this at least one day ahead. Serve with Potato-Leek Matzo Balls and steamed asparagus. What to drink: A full-bodied red with robust fruit,...
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  • Brussels Sprout Hash with Caramelized Shallots
    Thinly sliced brussels sprouts are sautéed with shallots in this comforting hash.
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  • Brussels Sprouts in Garlic Butter
    This is a recipe from Joy of Cooking... totally changed my mind about Brussels Sprouts! It's imperative that you use fresh sprouts, the texture would be way off with the frozen ones.
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  • Brussels Sprouts with White Beans and Pecorino
    A coarse grating of pecorino cheese adds a little creaminess and tang to this dish, but it's equally delicious without it.
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  • Butternut Squash Gratin with Goat Cheese and Hazelnuts
    Squash is often sold already peeled and seeded, making this recipe even easier.
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  • California Grilled Veggie Sandwich
    "I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine."
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  • Capellini with Shrimp and Creamy Tomato Sauce
    The addition of the sweet vermouth here punctuates the natural sweetness of the canned tomatoes, making this quick sauce taste as if it's been...
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  • Carrabba's Bread Dipping Spice
    This is a favorite with Italian style-grub.The recipe comes from Carrabba's Restaurant. They serve the spices on a small plate and the waiter adds olive oil, now you are set to dip your bread. YUM YUM TIP: Chop all spices in small chopper then store them in a small container in the refrigerator, since a little goes a long way--then you can have it anytime.
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  • Catherine's Spicy Chicken Soup
    "This is a great recipe that you can fix to your taste! The longer it simmers the better. Top with crushed tortilla chips and shredded cheese. Enjoy!"
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  • Chicken Cashew Chili
    Puréed ancho chilies lend a rich, sweet, and only mildly hot flavor to this chili. To make a hotter dish, do not remove the veins or seeds from...
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  • Chicken Gyros with Yogurt-Dill Sauce
    The chicken is cooked with onions, lemon and dill, then spooned onto warm pita bread rounds and topped with a yogurt sauce. Then the sides of the...
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  • Chicken Louisa
    "Here's a chicken recipe I came up with that's great for a quick weekday meal with an elegant touch" says Peter Micheli of Medford,...
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  • Chicken Marsala
    Food Editor/Stylist: Paul Grimes Father: Elmer M. Grimes, Haddonfield, NJ My dad loved mushrooms, and he always ordered veal Marsala when we...
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  • Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!)
    This is a wonderful lower-fat restaurant-quality dish that is easy to make, I also like to add in a few tablespoons of capers and cook with the lemon glaze if you are a lover of capers then add them in as it really adds to the flavour of this dish --- this lemon sauce is not a heavy creamy sauce which is what makes this dish lower in fat, it is more like a glaze that soaks into the chicken, and I would strongly suggest to double I most always do, and please be certain to use only dry breadcrumbs as fresh will not stick to the chicken as well --- this is
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  • Chicken Schnitzel
    I tried this recipe from the Every Food magazine and DH and I just loved it. The flavor, with garlic, parmesan, and a wine sauce, take it beyond the average schnitzel recipe. It's also fairly quick and easy enough for a week night meal.
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  • Chicken Tagine with Apricots and Almonds
    Food editor Maggie Ruggiero tasted this sweet, Moroccan-spiced dish on a recent visit to Marrakech, where chef Lafridi serves it at Jnane Tamsna.
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  • Chicken Tortilla Soup V
    "An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream."
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  • Chicken with Mustard and Tarragon Cream Sauce
    In a classic pairing, tarragon brightens up chicken for spring. Serve with steamed rice to soak up the luscious sauce.
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  • Chicken, Shrimp and Andouille Jambalaya
    A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine.
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  • Classic Pesto
    Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle...
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  • Classic Spaghetti and Meatballs
    "I've always loved to cook," writes Mary Gareffa of East Longmeadow, Massachusetts, "and though at eighty-nine I'm slowing down, I still love...
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  • Coriander Lime Shrimp
    Can be prepared in 45 minutes or less but requires additional unattended time.
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  • Cornish Game Hens with Garlic and Rosemary
    The fragrant roasted birds are served with a pan sauce containing whole garlic cloves. Accompany the hens with a crusty garlic bread to mop up...
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  • Crab Cakes with Red Chili Mayonnaise
    These crab cakes get an extra kick from the chili-garlic sauce, available in the Asian foods section of most supermarkets.
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  • Cranberry Pistachio Biscotti
    "The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe."
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  • Cranberry, Feta and Walnut Salad
    A tasty and beautiful salad. You may choose to substitute the walnuts with almonds - just as good!
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  • Crispy Black Bean Tacos with Feta and Cabbage Slaw
    Who needs meat? The cuminscented black bean filling is hearty, satisfying, and incredibly easy to prepare. Round out the meal—and get a...
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  • Croutons
    Now that I make these, I won't settle for the ones in the store. (I originally got this recipe from Chef Doozer, now that she is at Zaar, it is sweet of her to review it for me!)
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  • Curried Cashew, Pear, and Grape Salad
    "Whenever I make this salad for guests, I'm always asked for the recipe and my family always requests this. We call it 'The Good Salad.'"
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  • Dave's Marinated Salmon
    Active time: 20 min Start to finish: 1 1/4 hr
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  • Double Tomato Bruschetta
    "A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh."
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  • Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine
    This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar:
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  • Farfalle with Sausage, Tomatoes, and Cream
    Cara Brunetti Hillyard of Hamilton, Virginia, writes: "I come from a long line of great cooks. My father owns an Italian market in Scranton,...
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  • Fettuccine with Brussels Sprouts and Pine Nuts
    The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor....
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  • Fig and Walnut Tapenade with Goat Cheese
    Here's a delicious twist on the classic olive tapenade from Provence. This recipe would also be good with toasted pine nuts in place of walnuts....
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  • Filet Mignon with Gorgonzola Sauce
    The sauce for the steaks is an earthy and spicy combination of shiitake mushrooms, Gorgonzola cheese, and chipotle chiles.
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  • Flank Steak with Chimichurri
    Chimichurri is a thick herb sauce that in Argentina is typically served with steak.
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  • Fried Brussels Sprouts
    I've only eaten brussel sprouts steamed, until I found this recipe. This is from my mom's 500 Low-Carb Recipes' cookbook by Dana Carpender. I added the lemon juice.This recipe has lots of possibilities!
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  • Garlic Prime Rib
    "Quick and easy marinade and so tasty, I was trusted with this recipe but I can't keep it to myself!"
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  • Goat Cheese Salad with Pancetta, Dried Cherry and Port Dressing

    Gay Koenemann of Bonn, Germany, had dinner at 300 East Boulevard on a recent trip to Charlotte, North Carolina. There he was treated to the most exquisite salad he'd ever had. Although the restaurant calls it Fall Salad on the menu, it's enjoyable year-round.

    \r\n

    Dried cranberries would make a good alternative to the dried cherries.

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  • Goat Cheese, Artichoke, and Smoked Ham Strata
    This strata is ideal for Christmas morning — it is assembled a day ahead and baked just before serving. Mimosas are a nice addition to the menu.
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  • Greek-Style Rib Eye Steaks
    "Because our children are grown, I often cook for just my husband and me. When I want to serve something special, this is the entree I usually reach for. Seasonings, black olives and feta cheese give steak great flavor. --Ruby Williams, Bogalusa, Louisiana"
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  • Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic
    This recipe can be prepared in 45 minutes or less but requires additional sitting time.
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  • Grilled Chicken with Creamy Grits and Shiitake Mushroom Sauce
    The chef uses Georgia quail in this dish; chicken works well and is easier to buy.
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  • Grilled Chicken, Red Onion, and Mint Kebabs with Greek Salad
    The colorful kebabs feature the popular Greek flavors of mint and oregano. Serve them over rice or with pita bread.
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  • Grilled Fish Tacos
    These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters....
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  • Grilled Flank Steak with Rosemary
    The steak served at Chamberlain's Prime Chop House in Dallas, Texas, is flavored with a soy sauce and honey marinade. Pour a Merlot with dinner,...
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  • Grilled Jerk Chicken
    Jerk seasoning — here a spicy blend of garlic, onion, chiles, thyme, allspice, nutmeg, and cinnamon, though recipes vary — originated in Jamaica...
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  • Grilled Marinated Shrimp
    "This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal."
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  • Grilled Pork Chops with Anise-Seed Rub and Mango Mojo
    Our Cuban-style mango mojo could enhance any grilled meat, as could the anise-seed rub. Adding our grilled asparagus and herbed bulgur ...
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  • Grilled Pork Chops with Garlic Lime Sauce
    Pouring a citrusy vinaigrette over hot grilled pork chops enhances their flavor and balances their richness. The chops go extremely well with the...
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  • Grilled Rock Lobster Tails
    "Grilled rock lobster tails lightly seasoned with lemon and garlic. Ready in no time at all, and oh so delicious!"
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  • Grilled Shrimp with Roasted Garlic-Herb Sauce
    Brining the shrimp and then grilling them in their shells will help retain flavor and the natural juices.
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  • Grilled Tilapia with Mango Salsa
    "Don't let the list of ingredients fool you. This is super easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer - both are excellent! Combine leftover salsa with some drained black beans the next day for lunch."
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  • Grilled Tuna with Herbed Aïoli
    Serve with: Steamed new potatoes and mixed green salad with a citrus vinaigrette. Dessert: A lemon tart from the bakery.
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  • Gypsy Soup
    "This is a savory vegetable soup that permeates a wonderful aroma. Perfect for those brisk fall days. Serve with crusty bread. For a vegetarian soup, substitute vegetable broth for the chicken broth."
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  • Herb and Garlic-Crusted Beef Tenderloin with Red and Yellow Pepper Relish
    Here's a centerpiece dish that really lives up to the name. Uncork a Cabernet Sauvignon, red Bordeaux or red Super-Tuscan.
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  • Honey Brined Herb Roasted Turkey
    Allow 12 - 18 hours for the turkey to marinate in the brine. It's worth the wait as this process always assures a moist, flavorful turkey.
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  • Honey-Brined Turkey with Giblet Cream Gravy
    Janet Fletcher, food writer, says,"My grandmother could never seem to make enough of her creamy giblet gravy; everyone always wanted more. We...
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  • Hummus

    Editor's note: The recipe below is from The Best Recipes in the World by Mark Bittman.\r\nFor Bittman's tips on preparing a modern Passover meal, click here.

    \r\n\r\n

    Chickpeas are among the best legumes, and this is among the best recipes you can prepare with them, an eons-old Middle Eastern classic. Generally, I'm not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. You can make hummus without tahini; it will be a little looser and less complex tasting but still good.

    \r\n
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  • Italian Pepper and Sausage Dinner
    It seems like I make this with my eyes closed already. The family loves it as well as guests. You can make as much as you want and if you are lucky to have leftovers, it's better the second time around. Enjoy!
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  • Italian Sausage and Wild Mushroom Risotto
    At the restaurant, this dish is served as a starter. It would also make a great main course for four.
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  • Jambalaya
    Hello, New Orleans! Mark Twain once said, "New Orleans food is as delicious as the less criminal forms of sin." Speaking nutritionally,...
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  • Jo's Rosemary Bread
    "This bread has a great flavor. It is moist, light and has a crispy crust."
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  • Jumbo Shrimp Parmesan
    I made these for dinner tonight and they are scrumptious! Can be made ahead up to and including the breading stage and refrigerated. Then drizzle with butter and bake. Found on the Global Gourmet website.
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  • Kittencal's Beef or Pork Marinade and Tenderizer
    Who ever said that marinades are only for flavor and not tenderizing has never tried this recipe! this marinade produces the most fabulous tasting beef and pork and tenderizes like nothing you have ever had before! I developed this recipe almost 20 years ago and still use it to this day, this works fabulous on a London Broil, it makes the best kabobs and pork tenderloins!--- the longer the meat marinades the more tender and juicy it will be, so plan ahead the meat needs to stay in the fridge for a minimum of 8 hours to 24 hours (even better if left for 24 hours!) the amounts listed are enough for 2 pounds beef or pork so you might want to double or even triple the ingredients, if I am doubling or tripling I usually cut back on the soy sauce and still only use 2-3 tablespoons fresh garlic, you can add in 1 teaspoon dry mustard powder also, the powdered meat tenderizer is only optional you do not have to use it this works great even without it! IMPORTANT - PLEASE DON'T FORGET TO LEAVE YOUR MEAT OUT ON THE COUNTER AND BRING TO ALMOST ROOM TEMPERATURE BEFORE COOKING, THIS WILL RELAX THE MEAT FIBERS AND CREATE A JUICIER AND MORE TENDER STEAK OR CUT OF BEEF ----------------- DO NOT substitute the honey for anything else except for maple syrup, using honey will produce the best marinade!
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  • Lemon Risotto
    Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style...
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  • Lentil Soup
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  • Lobster Bisque
    The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks,...
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  • Mama Iuliucci's FAMOUS MEAT-A-BALLS (Italian Meatballs)
    Here it is...my Mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc. someone is asking for 150 to 200 of her famous meatballs
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  • Marinated Grilled Shrimp
    "A very simple and easy marinade that makes your shrimp so yummy you don't even need cocktail sauce! Don't let the cayenne pepper scare you, you don't even taste it. My 2 and 4 year-olds love it and eat more shrimp than their parents!!! It is also a big hit with company, and easy to prepare. I make this with frozen or fresh shrimp and use my indoor electric grill if the weather is not good for outside grilling. Try it with a salad, baked potato, and garlic bread. You will not be disappointed!!!"
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  • Marinated Shrimp with Champagne Beurre Blanc
    The classic — and amazingly easy — French sauce made with butter and wine gets a glamorous makeover with Champagne. Feel free to use...
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  • Meatballs with Parsley and Parmesan
    Try these flavorful meatballs on their own, in a tomato sauce or in a submarine sandwich.
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  • Mediterranean Chicken Salad
    Paulette Sexton of Tustin, California, writes: "Although I've loved to cook since I was a kid, I didn't really hone my kitchen skills until my...
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  • Mexican Chopped Salad with Honey-Lime Dressing
    Tortillas aren't the only depository for beans, corn and tomatoes. Let romaine lettuce do the job. Feta cheese supplies a dose of calcium and...
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  • Missy's Candied Walnut Gorgonzola Salad
    "A yummy, easy salad with candied walnuts, cranberries, Gorgonzola cheese, mixed greens, and a raspberry vinaigrette. It's always a big hit and is requested by my friends and family constantly! Even my picky fiance!"
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  • Mixed Greens with Goat Cheese and Candied Almonds
    "Last year I spent the holidays in Arizona with my aunt and uncle, who took me to a restaurant in Scottsdale called CREW," writes Lisa C. Holley...
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  • Mojito Marinade
    For years I carted cases of this citrus-flavored Cuban marinade back from Miami, til we started making it in the restaurant. The real thing is...
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  • Molasses-Brined Turkey with Gingersnap Gravy
    Brining ensures moist, succulent meat, and this recipe from Bruce Aidells, chef and founder of Aidells Sausage Company, could not be easier or...
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  • Moroccan Beef Stew

    Ann Gillespie of Alexandria, Virginia, writes: \"Because I'm balancing graduate school and a family, I try to cook things that don't take a lot of time. But I love experimenting with ingredients, so most of my recipes are easy to make and use interesting flavor combinations. The olives and cinnamon in this stew give it a nice Moroccan flavor.

    \r\n\r\n

    This dish balances sweet and savory with tangy Kalamata olives and golden raisins.

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  • Moroccan Chicken with Eggplant, Tomatoes, and Almonds
    This version of a tagine, the classic Moroccan stew, calls for dark meat because it stays moist when braised. If you prefer white meat, reduce...
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  • Moroccan Slow-Cooked Lamb
    Goes great with: Couscous flavored with chopped mint, toasted slivered almonds, and grated lemon peel. What to drink: Australian Shiraz or red...
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  • Orzo with Everything
    A suitably named pasta salad that's loaded with flavorful ingredients. Try it with grilled veal chops or Cornish game hens.
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  • Orzo with Shrimp, Feta Cheese, and White Wine
    Donna Knowlton of Atlanta, Georgia, writes: "As the oldest of five children growing up in rural West Virginia, I was always helping in the...
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  • Oven-Dried Tomato Tart with Goat Cheese and Black Olives
    Oven-drying the tomatoes before baking the tart concentrates their sweetness and prevents juices from softening the filling.
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  • Oven-Dried Tomatoes
    You can use these in all kinds of recipes, pastas, salads, whatever floats your boats. I also like to snack on these, although the flavor is intense!
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  • Oven-Roasted Dungeness Crab
    The buttery sauce that coats the crabmeat and the shells is part of the pleasure of this dish; to really enjoy it, dispense with the utensils and...
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  • Oven-Roasted Sea Bass with Ginger and Lime Sauce
    For a complete Asian-inspired menu, prepare steamed rice, and sauté snow peas in sesame oil. Fill fresh papaya halves with coconut ice cream for...
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  • Pancetta- and Herb-Roasted Pork with Fig Jam
    Fresh herbs and pancetta (Italian cured bacon) blanket the pork before it goes into the oven. Ask the butcher to tie the two loins to hold their...
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  • Pasta with Sausage, Tomatoes, and Mushrooms
    "I used to go to central New Jersey frequently on business and always made time to stop at Eccoqui, an Italian restaurant in Bernardsville,"...
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  • Pasta with Spicy Sun-Dried-Tomato Cream Sauce
    "One night, I promised to make dinner for a blind date, and—as usual—I was running late," writes Hollander Finegold of Eugene, Oregon. "I had few...
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  • Pasta, Sausage and Bean Soup
    A little grated Parmesan sprinkled on top is a nice addition.
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  • Patti's Mussels a la Mariniere
    "This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams."
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  • Penne with Tomatoes, Olives and Two Cheeses
    To round out the menu, offer a tossed green salad and uncork a Chianti to go with this delicious pasta dish.
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  • Peppered Shrimp Alfredo
    "Yummy shrimp in an Alfredo sauce, with portobello mushrooms and red peppers."
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  • Pesto
    Yummy addition to pasta, cheese spreads, salads on toasted crispy bread, grilled fish or chicken, pizza toppings, etc. You can jar it and use as needed! The olive oil is a judgment call on you own taste. If you want it thick and chunky or creamy.Check out the video at this link
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  • Pita Chips
    "These baked pita chips make a lovely accompaniment to any dip or spread."
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  • Pita Pizza
    "Pita Pizza is a quick snack or meal that can be customized to your liking!"
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  • Pizza Dough
    This dough is easy to handle and will give you a crispy crust that's also tender.
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  • Pizza Without the Red Sauce
    "I do not like red sauce but pizza is one of my favorite foods. So I came up with this good alternative to traditional red sauce pizza. It still has a light tomato taste."
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  • Pork Tenderloin with Pomegranate Sauce
    A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.
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  • Pork Tenderloin with Spiced Rhubarb Chutney
    The chutney also works well as an accompaniment to chicken, duck or lamb.
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  • Pork with Gorgonzola Sauce
    "On a visit to Key West, Florida, I had a superb dinner at Camille's Restaurant," writes Patrick Wessels of Milwaukee, Wisconsin. "I was...
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  • Pork, Beef, and Black Bean Chili
    "Last year my family spent the holidays on the Big Island of Hawaii," writes Jo Lucarz of Phoenix, Arizona. "One afternoon we ate lunch in...
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  • Portobello Bruschetta with Rosemary Aïoli
    "The bruschetta topped with portobello mushrooms and caramelized onions at Tapas 177 is one of the best things I've eaten in this town," writes...
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  • Potato Latkes
    What is the secret to making great latkes? We found that the starchier the potato, the crisper the latke. As for varieties, we tested baking...
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  • Prime Rib with Roasted Garlic and Horseradish Crust
    Horseradish, which is found on the traditional seder plate, is used here with terrific results.
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  • Prosciutto-Stuffed Pork Tenderloin with Mushroom Sauce
    The ultimate dinner-party dish for a wintry evening, this is robustly flavorful and sophisticated. It's also simple to prepare.
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  • Quick Black Bean Soup
    Top with sour cream and chopped cilantro.
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  • Quick Butternut Squash Soup
    Here's a quick, light and creamy soup that warm you on the coldest night. Add some hearty whole grain bread and a tossed salad to make a very satisfying meal.
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  • Quick Sausage and Mushroom Lasagna
    If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.
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  • Quinoa and Black Bean Salad
    Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source...
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  • Quinoa with Moroccan Winter Squash and Carrot Stew
    A gorgeous, satisfying vegetarian main course that's easy to make. Quinoa requires no pre-soaking, so it's as simple to do as rice.
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  • Red Beans and Rice
    Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.
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  • Roast Beef Tenderloin with Port Sauce
    Salting the beef 24 to 36 hours in advance enhances flavor and texture. For more on this technique, see the test-kitchen tip below.
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  • Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika
    Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
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  • Roast Chicken with Lemon and Thyme
    In the eighties, the popularity of this homestyle dish caused take-out rotisserie chicken shops to spring up across the country.
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  • Roast New York Strip Loin with Garlic-Herb Crust
    New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches),...
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  • Roast Prime Rib with Madeira Sauce and Horseradish Sauce
    Offer a hearty Cabernet Sauvignon with this impressive prime rib.
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  • Roasted Acorn Squash with Chile Vinaigrette
    This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.
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  • Roasted Asparagus
    I got this recipe from "Simple Vegetarian Pleasures" by Jeanne Lemlin. I LOVE asparagus and am always on the lookout for new ways to make it. This is such an easy and elegant way to serve it. The asparagus gets a slightly nutty flavor after roasting, which makes it even more yummy.
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  • Roasted Asparagus with Goat Cheese and Bacon
    Serve Champagne to add an elegant, light touch to this terrific brunch menu.
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  • Roasted Cauliflower
    Blasting cauliflower florets in a hot oven concentrates their natural sweetness, turning them into something akin to vegetable candy.
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  • Roasted Cauliflower & 16 Roasted Cloves of Garlic
    I find it totally amazing that children ages from when they start eating table food to you know the guys/men that just won't grow up! You know those in their 40's 50's 60's 70's..... JUST LOVE THIS RECIPE! As for the Female of our species we just love this for the flavor and the health benefits it brings our families.Roasted brings out a wonderful sweetness in this dish. The Garlic is roasted to a tan color is creamy good. You can just pop them in your mouth. Or you can spread them on your florets or fresh bread. Just be sure to scoop up some of the rosemary, olive oil and black pepper that may have escaped to the bottom of the dish.
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  • Roasted Green Beans
    A great alternative to fast-food French fries, my family and friends love these as a snack or hors d'oeuvre. No matter how many I make, it's never enough!
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  • Roasted Rack of Lamb
    "I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork."
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  • Roasted Red Bell Pepper Bisque with Shrimp and Romano Cheese
    "A friend of mine insisted I try the red bell pepper bisque at Ristorante Grano in Williamsville, a suburb of Buffalo," says Lucy Mitchell of...
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  • Roquefort Pear Salad
    "This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together."
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  • Rosemary and Garlic Lamb Chops
    A simple recipe for an impressive main course. Serve the lamb with the Saffron Couscous and baby carrots. Pour a Cabernet Sauvignon.
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  • Rosemary Roasted Turkey
    "This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving."
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  • Rustic Italian Bread
    This is the one I make all the time. I use the bread machine to make my dough and then bake in oven to get that rustic look. It rises nice and the crust and texture is great--give it a try. Prep time includes the total bread machine and rising time.You can also make this in your KitchenAid mixer instead of the bread machine, using you kneading hook. Oil bowl cover let rise in a draft free spot.
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  • Salmon Cakes with Lemon Yogurt Sauce
    We've given eminently tasty salmon the crab-cake treatment. Topping the lovely, golden (and satisfyingly chunky) cakes is a tart, tangy yogurt...
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  • Salmon with Chili-Mango Salsa
    In Tucson, chef-owner Janos Wilder offers cumin-flavored rice pilaf and grilled zucchini with the fish. Flan is a good finale.
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  • Sausage-Stuffed Mushrooms
    "Cooking with friends — that's pretty much what my life has been about," writes Louise Pickerel of Muskogee, Oklahoma. "When I moved here from...
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  • Scallops with Asparagus
    Sautéing scallops and asparagus adds depth to their subtle flavors — and the dish only gets better with the addition of a silky beurre blanc–style sauce.
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  • Seafood Stew with Tomatoes and Basil
    This Italian-style stew — called cioppino — makes a hearty supper. Serve it with a green salad, garlic bread and a crisp white wine.
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  • Sheila's Peppered Lamb Chops
    This is hands down the best recipe that anyone ever gave me! It comes from my friend Eleanor. Cooking time reflects app. marinating time. Enjoy!
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  • Short Ribs Provençale
    A few years ago, the editors of Bon Appétit magazine declared braised short ribs the recipe of the year, and they asked me to create the ultimate...
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  • Shrimp Scampi Pasta
    Buttery and lush with garlic, this dish, though simple to prepare, feels indulgent.
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  • Shrimp with Basil-Garlic Butter
    "I recently ventured to Brooklyn Heights, where I had a sensational meal at Henry's End," says Mariana Field Hoppin of New York, New York. "The...
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  • Shrimp-Stuffed Portobello Mushrooms
    Small portobello mushooms are sometimes labeled portobellini or baby portobellos. Pair this dish with a salad and white wine for a light lunch or supper.
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  • Skillet Parmesan chicken
    This is real comfort food. A family favorite. If you can, buy the fresh mozzarella. You won't believe the difference and it's worth it. The texture isn't rubbery like the typical mozzarella. I got it from watching an Emeril show on the Food Network.
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  • Slow-Roasted Pork with Lime Mojo
    The Lime Mojo (a sauce of olive oil, chilies, garlic and spices) provides a spicy, tangy counterpoint to the pork. Serve the Spiced Butternut...
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  • Smokin' Scovilles Turkey Chili
    "This is a hearty and relatively low-fat chili recipe that is guaranteed to satisfy even the most sadistic spicy food lover...REAL MAN FOOD. (For those with wimpier taste buds, omit the Habanero pepper). Try melting a tablespoon of whipped cream cheese into each dish. Hoo boy! Also, drink beer with lime. The acidity seems to help calm the assault on your taste buds when it gets to be too much."
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  • Spaghetti and Meatballs
    A heaping platter of spaghetti and meatballs evokes a feeling of comfort—perfect for a family get-together. The stars of this dish are the...
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  • Spaghetti with Sicilian Meatballs
    Americans enjoyed most of the food at the scores of Italian restaurants that opened in the twenties, but they couldn't understand the appeal of...
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  • Spice-Rubbed Butterflied Leg of Lamb
    This dish features the exotic flavors of North Africa. A butcher can bone, butterfly, and trim the lamb. Start preparing this one day ahead.
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  • Spicy Black Bean Soup
    "For me, cooking is a very relaxing and creative process — I just wish I had more time for it," writes Katherine Burk of Seattle, Washington. "I...
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  • Spicy Garbanzo Bean and Turkey Sausage Soup
    Sliced or diced fresh avocado makes a colorful garnish for this hearty southwestern soup. If you want to cut up the avocado ahead of time but...
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  • Spicy Sauteed Fish with Olives and Cherry Tomatoes
    Candida Sportiello writes: "As owner and chef of Il Giardino restaurant, on the tiny island of Ventotene off the coast of Naples, I've been...
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  • Spicy Shrimp with Andouille Sausage on Grits
    "On a tour of the South, I had dinner at The Boathouse, an outstanding restaurant in Charleston, South Carolina," says Marion Hunt of Valhalla,...
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  • Spicy Two-Bean Vegetarian Chili
    "This is a recipe I created on a snowy night when my family needed a little warming up," writes Rebecca Averill of Beverly, Massachusetts. "I...
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  • Spinach Salad with Mango and Candied Pecans
    Katie occasionally substitutes a couple of Fuyu persimmons for the mango. The pecans are nice on their own as a snack.
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  • Steak (Or Chicken) Fajitas
    These are so quick and tasty--you can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavour is so great for such a short marination time...you can can do them up ahead of time and have the meat sit longer if you wish.
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  • Strawberry Spinach Salad I
    "Someone brought this salad to a pot luck dinner and I had to have the recipe. I have made it many, many times since then and I have been asked for the recipe every time I bring it somewhere. It is also a great way to get kids to eat spinach!"
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  • Stuffed Hot Peppers
    "Hungarian hot peppers stuffed with a cream cheese mixture and Italian sausage. "
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  • Sun-Dried Tomato and Pesto Torta
    You can make this up to three days ahead; be sure to start at least one day in advance.
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  • Sweet-and-Sour Brisket
    Here's an easy dish to cook ahead for company. Serve it with buttered noodles or mashed potatoes, then add a vegetable to round out a comforting meal.
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  • Teresa's Veal -or-Chicken Piccata
    A quick,easy,light and classy dish-tastes like you spent hours in the kitchen! Great for romantic dinner, celebrations, or dinner party.
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  • Teriyaki Pork Tenderloin
    "In Hanover, Massachusetts, Kristen Croke relies on a handful of ingredients for this moist and tender main course. 'When there are just two of us for dinner, I prepare one tenderloin and marinate the other in the freezer for later use,' she explains."
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  • Thai Chicken Breasts
    This recipe actually calls for Breasts, but I used thighs and they were moist and lucious! Goes well with steamed Basamati Rice.
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  • Thyme-Roasted Sweet Potatoes
    This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving...
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  • Tomato and Basil Bruschetta
    My first culinary "success." This recipe came from a great book _Cucina Amore_, and is often requested by friends and family.
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  • Tomato and Onion Tart
    May be prepared in 45 minutes or less but requires additional unattended time.
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  • Tortilla Soup with Chicken and Lime
    An adaptation of a recipe from Mexican Light Cooking by our friend Kathi Long, a chef and author in Santa Fe.
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  • Tuna, Lemon, and Caper Sauce
    Canned tuna sparked with lemon and capers creates a superb sauce that complements many pasta shapes — penne, shells, or linguine, to name only a...
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  • Turkey and Pinto Bean Chili
    Just like some Mexican moles, this chili has a bit of chocolate in it. Serve sour cream and shredded sharp cheddar cheese alongside.
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  • Turkey Meat Loaf with Sun-Dried Tomatoes
    A crowd-pleasing standard gets a makeover with ground turkey instead of beef; sautéed vegetables and sun-dried tomatoes add flavor. Round out the...
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  • Turkey Sausage-Spinach Lasagna with Spicy Tomato Sauce
    One great thing about this lasagna is that the noodles don't need to be pre-boiled. The dish has a lot of liquid (in the form of sauce) and goes...
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  • Tuscan Kale Chips
    The tall, crisped "chips" look striking when bunched in a tumbler, and they're terrific with cocktails. Roasting the leaves coaxes out a...
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  • Tzatziki
    This well-known Greek 'meze' is good in so many different ways...read on...
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  • Ultimate Pizza Sauce
    This recipe was given to me as a wedding present, written on the inside cover of a Pizza Cookbook. It is thick, saucy, spicy, and delicious. I'll never use anything else on my homemade pizzas. I like to double or triple it and but it in ziploc bags in my freezer.
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  • Uncle Bill's Method for Cooking Turkey
    Scalding the turkey makes for a very nice moist turkey. I have been doing this method for over 25 years. Cooking time shown in the method is for a 16 pound stuffed turkey.
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  • Vegetarian Black Bean Chili
    Robyn Fuoco of Mainly Café and Bakery, Philadelphia, writes: "Although I don't have any formal culinary training, I've spent my entire career...
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  • Wild Mushroom Risotto
    "Once a week, I go to the farmers' market in Santa Monica and purchase fresh produce, including a variety of wild mushrooms," say Vilma Rozansky...
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  • Wild Mushroom Risotto
    Popular in the Italian kitchen for eons, risotto and wild mushrooms were embraced in the nineties by American home cooks and restaurant chefs...
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  • Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil
    We prefer wild salmon not only for ecological reasons but for its flavor, which is more mild than that of farm raised. Although limited varieties...
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