Ali's Green Sauce
Place tomatoes, tomatillos, garlic, and jalapenos in a saucepan, and add enough water to cover. Bring to a boil, and cook for 15 minutes, or until vegetables are tender. Remove from heat, drain, and allow to cool. Place avocados, the cooked ... [... more]
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Angel's Pasta
Meanwhile, heat a medium skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, salt and pepper. Saute 2 minutes, then mix in tomato and cook a few minutes more. Chop basil and add to vegetables right before mixing ... [... more]
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Asparagus with Tomatoes
Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender. In a separate skillet, ... [... more]
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Aunt Eileen's Stuffed Eggplant
Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir ... [... more]
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Alla Checca
Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic wrap. Allow to sit at room temperature at least 2 hours, or as long as 10 hours. Cook pasta in a large pot of boiling salted water until al ... [... more]
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Arjun's Lime Chicken Rice
Mix olive oil, garlic, basil, salt, and pepper in a small bowl. Toss chicken in marinade, cover and refrigerate overnight. Heat 1 tablespoon of olive oil in a small saucepan over medium-high heat; cook chicken and set aside. Heat remaining 1 ... [... more]
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Asparagus Tomato Stir-Fry
In a small bowl, combine the cornstarch, broth, soy sauce and 1/2 teaspoon ginger until blended; set aside. In a nonstick skillet or wok, stir-fry the remaining ginger in canola oil for 30 seconds. Add asparagus and onions; stir-fry for 3 ... [... more]
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Authentic Lebanese Fattoush
Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use. In a large bowl, toss together the lettuce, ... [... more]
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Asparagus Tomato Salad
Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and rinse with cold water. Place in a large bowl; add the tomatoes, mushrooms and green pepper. In a small bowl, combine remaining ingredients; mix well. Pour ... [... more]
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Amy's Barbecue Chicken Salad
Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice. In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black ... [... more]
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Amazing Crunchy Tofu Salad
Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate. Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture ... [... more]
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Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Preheat your oven's broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins ... [... more]
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