167091 red chicory toasts anchovy dress Recipes

fresh spinach tortellini, roasted red peppers, olive oil, garlic cloves, minced, chopped fresh basil, chopped walnuts or 1/2 cup pine nuts, toasted, ranch dressing

red, red salad, reminiscent of the 50s favorite chopped salad , this dish indulges your whim for something red and colorful for spring and summer eating. you can dress this with an oil-and-balsamic vinegar mixture or any other preferred dressing. because this is a focal point for lunch or supper, accompany the salad with grilled cheese squares and wrap the meal up with a tempting sweet, such as a wedge of berry pie. toast the meal with icy lemonade. this makes about 8 1- to 1 1/2-cup servings., radishes, greens removed, trimmed and quartered, head red cabbage, cored and chopped, grape tomatoes, red kidney beans, drained and rinsed, red bell pepper, seeded and diced, red onion, diced, salt and freshly ground black pepper to taste, salad dressing to taste

anchovies (with or without capers), creme fraiche or 2 tbsp greek yogurt, leeks, white parts only, sliced thinly, pizza dough (easily obtained at an italian bakery) or 1 lb bread dough (easily obtained at an italian bakery)

anchovies, capers, pickled vegetables, fresh flat-leaf parsley, finely chopped, extra virgin olive oil, white wine vinegar

anchovies packed in oil, drained, coarsely chopped, fresh white breadcrumbs, butter, ground cinnamon, ground ginger, ground black pepper

red cabbage, finely shredded, bean sprouts, lettuce, finely shredded, celery, finely sliced, spring onions, chopped, pine nuts, toasted, mayonnaise, french mustard, french dressing

fresh ginger, peeled and grated or minced, jalapeno pepper, seeded and finely chopped, rice wine vinegar or white wine vinegar, eyeball it, salt and freshly ground black pepper, vegetable oil, divided , eyeball it, radishes, thinly sliced, seedless or english cucumber, thinly sliced, yellow pepper, seeded, quartered and cut into thin strips, sliced almonds , 1/4 cup, available on baking aisle, chicken broth, curry powder, ground cinnamon, couscous, red snapper fillet, skin on, sesame seeds , un-toasted, available on spice aisle, watercress , trimmed of thick stems, roughly chopped fresh basil, about 20 leaves, scallions, chopped

anchovy & cherry tomato bruschetta, french bread loafs, garlic, peeled but left whole, extra virgin olive oil, sea salt flakes and coarsely ground black pepper, tomatoes, stalks removed and sliced, anchovy fillets in olive oil, drained, grill the bread, cut the bread diagonally across into thin slices. heat a ridged cast iron griddle pan over a medium heat , add some of the bread slices and grill for about 1 minute on each side until golden and very slightly charred in places., season the bread, as soon as each batch of bread is ready , rub 1 side of each slice with a peeled garlic clove, then drizzle with a little of the olive oil and sprinkle with some sea salt flakes and pepper., finally, top each slice of bread with 2 slices of tomato and 1 twisted anchovy fillet. serve straight away.

sesame seeds, red- or white-wine vinegar, chopped fresh ginger, garlic, orange juice, asian sesame oil, cooking oil, salt, boneless, skinless chicken breasts (about 3), fresh-ground black pepper, water, spinach, stems removed, leaves washed well (about 4 1/2 quarts), red bell pepper , cut into thin strips

pumpkin, seeded and chopped into coarse slices, red onion, peeled and coarsely sliced, a few fresh sage leaves , coarsely torn, salt and pepper, olive oil, cumin seeds or ground cumin, juice of 1/2 lemon, olive oil, creme fraiche or sour cream, olive oil, garlic, peeled and finely chopped, a handful of swiss chard, a handful of curly kale

red snapper fillets or 2 1/2 lbs any firm fish fillets, with skin,cut into 3 inch chunks., salt and pepper, seafood seasoning (old bay works really well), extra virgin olive oil, crushed red pepper flakes, garlic, crushed, anchovy fillets, white wine, sun-dried tomato , 5 to 6 pieces,not in oil,but packed in pouches,coursely chopped, capers (i used chopped calamata olives), scallions, chopped, chicken stock, flat leaf parsley, chopped (optional)

red chilies , deseeded and chopped, garlic cloves, peeled and chopped, cm fresh ginger, peeled and chopped, sesame seeds, peanut oil, light japanese soy sauce (shoyu), sesame oil, lemon juice

red snapper fillet with skin, cut into 3-inch chunks, salt and pepper, seafood seasoning blend (recommended : old bay), extra-virgin olive oil , 3 turns of the pan, crushed red pepper flakes, garlic, crushed, flat anchovy fillets, white wine, sun-dried tomatoes , 5 or 6 pieces (not in oil, available in produce department, packaged in pouches), coarsely chopped, capers, scallions, chopped, chicken stock , available in paper containers on soup aisle, a handful flat-leaf parsley, chopped, crusty bread , for serving

olive oil or 1/4 cup vegetable oil, toasted coarsely chopped walnuts, raspberry vinegar or 2 tbsp white wine vinegar, fresh chives, minced, sugar, salt, pepper, romaine lettuce leaves, torn red leaf lettuce or 2 cups spinach leaves, watercress leaf, head belgian endive, sliced or 1 cup torn curly endive lettuce or 1 cup radicchio

anchovies, white wine, butter, capers (more or less if you like ), minced garlic, lemon, thin sliced (1 slice for the sauce, the rest for a garnish), fresh parsley, fine chopped, pepper, paprika, remaining lemon slice

anchovies (12-14 fillets), garlic chopped, chopped fresh parsley, chopped fresh basil, dijon mustard, capers, best quality mayonnaise

anchovies, drained and minced, butter, softened, garlic clove, minced, minced fresh chives, minced fresh parsley, frozen puff pastry, thawed, egg yolk, water, freshly grated parmesan cheese

anchovy fillets in olive oil, garlic, peeled, sheet frozen puff pastry (1/2 of a 17 1/4 oz. package), thawed, minced fresh thyme leaves