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1 cup fresh tomato, finely chopped, 1/2 cup olive oil, 1 tablespoon lemon juice, 2 1/2 teaspoons Dijon mustard, 3 large garlic cloves, or to taste, finely chopped
1 green summer squash, quartered lengthwise and sliced (zucchino verde), 1 summer squash, quartered lengthwise and sliced (zucchino giallo), 1 yellow onion, roughly chopped, 4 garlic cloves, roughly chopped, 1/2 cup chicken broth or 1/2 cup water
2 tablespoons butter (can use margarine or olive oil), 2 garlic cloves (crushed & finely minced), 1 large zucchini (approx 10-in length, cut lengthways & then cut in 1/2-in half-moon slices), 1 large onion (white or yellow type, halved & sliced), 1 yellow squash (size relatively = to amt of zucchini & cut to the same size & thickness)
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4slices whole wheat bread crusts removed, reserved to fill in gaps, 3ounces bacon, canadian style sliced, peameal or back bacon if possible, or even cooked and drained bacon, 3slices cheddar cheese, 2large eggs, 1/8teaspoon salt *
2/3 cup (5 fl oz/160 ml) warm water (105°115°F/40°46°C), 1 package (2 1/2 teaspoons) active dry yeast, 1/2 teaspoon sugar, 2 cups (10 oz/315 g) bread flour, plus more for dusting, 2 tablespoons extra-virgin olive oil, plus more for oiling
4 1/2 cups coarsely crumbled (1/2-inch pieces) corn bread, 1 celery rib, coarsely chopped, 1 medium onion, coarsely chopped, 1 medium green bell pepper, coarsely chopped, 2 tablespoons unsalted butter
2/3 ounce dried porcini mushrooms (or more to taste), 1/2 lb ground chicken or 1/2 lb ground turkey, 1 1/2 teaspoons cornstarch, 2 teaspoons chinese rice wine or 2 teaspoons dry sherry or 2 teaspoons dry wine or 2 teaspoons brandy, 1/4 cup hoisin sauce
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