4950 escabeche casa sol marinated Recipes

garlic, olive oil, basil leaves, salt, pepper, lemon juice, parsley, dried, tilapia fillets

chicken breast, boneless, skinless, lime juice, fresh, olive oil, salt

green beans, salt, artichokes, garlic cloves, fresh basil, oregano, balsamic vinegar, olive oil

green beans cut into 1-inch lengths, lima beans, drained and rinsed, kidney beans, drained and rinsed, minced onion, garlic, pressed, ripe fresh tomato, chopped, chopped fresh basil, chopped fresh oregano, chopped fresh parsley, fresh lemon juice, extra virgin olive oil, salt and pepper

marinated artichokes, drained and chopped, mayonnaise, drained capers, garlic clove, eggplant, olive oil, divided, italian bread, 8 (1/3-inch-thick) slices cut from middle, fontina (preferably italian), thinly sliced

marinated artichokes, drained, coarsely chopped, grated fontina cheese, drained, coarsely chopped oil-packed sun-dried tomatoes, dried basil, skinless boneless chicken breast halves, olive oil

marinated artichoke hearts, drained ,3 tbsp oil reserved, onion, chopped, garlic cloves, chopped, diced tomatoes in juice, purchased pesto, penne pasta, freshly cooked, grated parmesan cheese, grated parmesan cheese

purple italian or white eggplants (about 3), trimmed and cut lengthwise into 1/8-inch-thick slices, salt, red-wine vinegar, sugar, garlic clove, thinly sliced, chopped fresh mint, extra-virgin olive oil

red-wine vinegar, balsamic vinegar, dijon-style mustard, dried red hot pepper flakes to taste, olive oil, pearl onions , blanched in boiling water for 1 minute, drained, and peeled, carrots , cut crosswise into 1/4-inch-thick slices (about 2 1/2 cups), broccoli , cut into flowerets (about 5 cups), red bell peppers , cut into thin strips (about 1 1/2 cups), brine-cured black olives (preferably nicoise, available at specialty foods shops)

japanese eggplants, trimmed, olive oil, balsamic vinegar or 2 tbsp red wine vinegar, garlic cloves, minced, fresh basil, chopped

dry red wine, soy sauce, garlic gloves, minced, dry mustard, beef tri-tip roast, honey, water, salt, green onions , root ends trimmed, dark green tops cut off and discarded, three 6-oz packages baby portobello mushrooms, olive oil

shallots, chopped, olive oil, fresh lemon juice, dry red wine, dried thyme, flank steak, trimmed

marinated artichoke hearts, drained , 2 tbsp marinade reserved, yellow cornmeal, tube refrigerated pizza crust dough, tomatoes, thinly sliced into rounds, crumbled herb-seasoned feta cheese (about 4 oz), sweet onion (such as vidalia or maui), thinly sliced, sliced fresh mint

very large ripe tomatoes , cut into 1/2-inch-thick slices, olive oil, sherry wine vinegar or red wine vinegar, chopped onion, drained capers, minced fresh parsley, garlic clove, minced, salt, dried basil, crumbled, ground pepper, fresh parsley (optional)

top sirloin steak, about 1 1/4 inches thick, olive oil, fresh lemon juice, garlic cloves, dijon mustard, chopped fresh rosemary, grated lemon peel

soy sauce, dry white wine, onion, chopped, chopped fresh rosemary, olive oil, garlic cloves, chopped, flank steak, trimmed, sour cream, prepared horseradish, green onions, chopped, romaine lettuce leaves

marinated artichoke hearts, drained, chopped, chopped drained oil-packed sun-dried tomatoes, freshly grated parmesan cheese, chopped fresh basil, extra-virgin olive oil, diameter or 6-inch-long italian rolls, split in half lengthwise, fresh water-packed mozzarella, drained, sliced, salami, thinly sliced, green olivada

marinated artichoke hearts, drained, coarsely chopped, mayonnaise, sour cream, grated romano cheese, chopped fresh tarragon or 1 tbsp dried