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Content tagged with “Marinate/Rub” (Page 10)

Curried Beef Ambrosia
The addition of mangoes and raisins makes this curried beef pleasantly sweet. Serve over rice.
Cucumber Sambal
Spicy and tangy, this cucumber and onion mixture is a refreshing accompaniment to grilled meats.
Indian Spice Marinade
Here we combine traditional Indian spices like cumin, coriander, mustard and paprika with yogurt and lime for a tangy...
Pollock with Crisp Herb-Parmesan Breadcrumbs
Breadcrumbs, Parmesan, oregano and thyme combine in a tasty breading for mild tasting pollock. Make it a meal: Glazed...
Grilled Salmon Steaks with Mustard-Orange Marinade
Staples like orange-juice concentrate and Dijon mustard turn into a quick and flavorful marinade for omega-3-rich...
Rum-Raisin Frozen Yogurt
Dark rum is essential in making this rum-raisin frozen yogurt. It mellows when the raisins have a chance to drink up...
Raspberry-Glazed Pork Chops with Pickled Onions
Brining enhances flavor and renders pork chops moist and juicy. While the chops brine, prepare the pickled onions and...
Mock Ceviche
Traditionally, ceviche is raw fish that's “cooked” by marinating it in acidic citrus juice. Here we quickly poach...
Tandoori Leg of Lamb with Fresh Mango Chutney
A spicy, yogurt-based marinade tenderizes the lamb, which is accompanied by a sweet and gingery chutney.
Stir-Fry of Pork with Vietnamese Flavors
This easy stir-fry explores the exquisite flavors of Vietnamese cuisine.
Leg of Lamb Stuffed with Bulgur & Poppy-Seed Pilaf (Gemisto Arni me Pilafi)
Ask the butcher to partially bone the leg of lamb, removing the aitchbone, hip bone and leg center bone, but to leave...
Vegetables & Pork over Chinese Noodles
The sweet-and-spicy sauce flavors the wide lo mein noodles and accentuates the vegetables.
Maple-Glazed Chicken Breasts
Here's an easy main dish that's sure to set you on your own quest for the best syrup. Start the chicken...
Garlic-Herb Marinated Olives
When you need an easy, make-ahead hors d'oeuvre, just toss olives with dried oregano and garlic.
Quick Kimchi
This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi,...
Moroccan-Flavored Pork Ragu
This type of stew is normally cooked slowly for a few hours using tougher and fattier meat from the shoulder or rib...
Turkish Chicken Thighs
The acidity of the yogurt helps tenderize the chicken and keep it moist. If you can't find hot paprika, substitute...
Raspberry-Balsamic Chicken with Shallots
Tasty and flexible—what more could you want in a recipe? You could easily vary the flavors by making the dish with...
Spice-Rubbed Game Hens with Rhubarb-Date Chutney
Tart rhubarb simmered in cider vinegar with chopped dates, brown sugar and cinnamon makes an excellent chutney to...
Thai Beef Salad
The steak for a Thai salad is often marinated before it's broiled and that's a shame, because most of those...
Stir-Fried Spicy Chicken Tenders
A bag of frozen peppers and onions can be a quick start to a stir-fry; here, it's combined with almost fat-free...
Apricot-Almond Clafouti
Originally from the Limousin region of France, clafouti is sort of a cross between a flan and a fruit-filled pancake....
Thai Grilled Chicken & Broccoli on Napa Cabbage
Fish sauce (nam pla) and hot chile sauce are available in Asian markets and many large supermarkets.
Moroccan-Spiced Chicken Breasts
The spicy coating caramelizes slightly during cooking, enhancing and mellowing the flavor mix.
Vietnamese Steak Salad
Crisp spring greens, crunchy carrots and cucumbers are tossed with plenty of fresh herbs (a signature of Vietnamese...
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