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TOP 1000 Recipes (Photos+Full Details) |
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#100
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Cilantro and Lime Crab Salad in Avocado Halves
Cilantro and Lime Crab Salad in Avocado Halves: Adapted recipe by For the Love of Cooking Original recipe on Epicurious
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#101
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Garlic Basil Knots
Garlic Basil Knots: Recipe and photos by For the Love of Cooking.net
Preheat oven to 400 degrees and bake 9-12 minutes or until golden brown. Other ingredients:
Click here for a printable version of this recipe |
#102
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Roasted Vegetable Minestrone
Roasted Vegetable Minestrone: Recipe and photos by For the Love of Cooking
Heat the 2 teaspoons of olive oil in a large Dutch oven over medium heat. Add the onion and celery then sauté for 4-5 minutes or until soft. Add the garlic then cook, stirring constantly, for 1 minute. Add the diced tomatoes, beans, chicken broth, oregano, sea salt and freshly cracked pepper, to taste and the ditalini pasta. Simmer for 15-20 minutes or until the pasta is cooked through. Add the kale, chopped basil, and roasted vegetables. Taste and re-season if needed. Serve with shaved Parmesan on top. Enjoy. |
#103
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Teriyaki Chicken Thighs
Teriyaki Chicken Thighs: Adapted recipe by For the Love of Cooking.net Original recipe by Ellie Krieger on Food Network
Heat a large s****et over medium heat then coat with cooking spray. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes on each side or until the chicken is cooked through. Sprinkle the chicken with sesame seeds and serve immediately. Enjoy. |
#104
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Taking a Break
I am taking the next few days off to spend time with my parents and my sister and her family. I am leaving you with a few of my favorite recipes. See you in a few days! Candy Cookies Chicken Pot Pie Roasted Vegetables with Feta Cheese Banana Coffee Cake with Coconut Pecan Frosting Taco Soup Warm Spinach Salad with Sausage and Potatoes Arroz con Pollo Fried Tomatoes Neapolitan Pancakes Spaghetti and Meatballs
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#105
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Poached Eggs on Toast with Roasted Tomatoes, Caramelized Mushrooms, and Shaved Parmesan
Poached Eggs on Toast with Roasted Tomatoes, Caramelized Mushrooms, and Shaved Parmesan: Recipe and photos by For the Love of Cooking.net Inspired by Real Simple
Heat the olive oil in a s****et over medium high heat while the tomatoes and toast are cooking. Once the pan is hot add the sliced mushrooms and let them sit, without stirring, for 2-3 minutes or until golden brown, flip the mushrooms and continue to cook until they are nice and caramelized. Season with sea salt and freshly cracked pepper. Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat 2 poaching cups (or custard cups) with cooking spray then place in the water. Break 1 egg into each cup, season with sea salt and freshly cracked pepper, to taste then cover the pan with a lid and cook for 6-8 minutes or until the whites are firm but the yolk is soft. Layer the tomatoes on top of the toasted French bread followed by the mushrooms. Place the poached egg on top of the mushrooms then sprinkle with shaved Parmesan cheese. Serve immediately and enjoy! |
#106
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Whole Wheat Dinner Rolls
Whole Wheat Dinner Rolls: Adapted recipe and photos by For the Love of Cooking.net Original recipe by my Mom
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#107
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Mediterranean Roasted Potato Salad AND the Giveaway Winners
Mediterranean Roasted Potato Salad: Recipe and photos by For the Love of Cooking.net
Cut the fingerling potatoes in half and place on the baking sheet. Drizzle 1-2 tsp olive oil on the potatoes and season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then place in the oven and roast for 15-20 minutes, or until tender. Remove the potatoes from the oven, toss with half of the vinaigrette and set aside until they cool. Once the potatoes are cooled, add the g**** tomatoes, red onion, kalamata olives, parsley, and feta cheese. Drizzle the remaining vinaigrette on top and toss to coat evenly. Serve immediately. Enjoy. |
#108
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Roasted Chicken with Carrots, Fennel, and Onion AND a Giveaway
Roasted Chicken with Carrots, Fennel, and Onion: Adapted recipe by For the Love of Cooking.net Original recipe by Ina Garten
Remove chicken giblets out of the cavity and rinse the chicken. Pat dry then coat the chicken with olive oil cooking spray then season with sea salt, freshly cracked pepper, and garlic powder, to taste, all over the bird. Place the lemon halves, all of the garlic, and a handful of fresh thyme into the cavity. Place the bird on a roasting rack in a roasting pan. Place the carrots, onion, and fennel in the roasting pan along with a few sprigs of thyme, season with sea salt and freshly cracked pepper, to taste. Drizzle some olive oil on top of the veggies and toss to coat evenly. Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken into the oven and roast for 1 1/2 hours or until the temperature reaches 180 degrees. Remove the chicken from the oven and let the bird rest with a tin foil tent for at least five to ten minutes before carving. Serve the chicken with the roasted vegetables. Enjoy. |