We have gathered the best 50 grilled prawn salad recipes on the net. Make use of fresh or frozen prawns with these 50 delicious grilled prawn salads (listed in no particular order).
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Summer meals beg for cool, hydrating salad recipes. Here we have gathered the best 100 summer salad recipes posted on the food blogosphere in the month of June 2014, listed in no particular order.
If you think your recipe also deserves to be on this list, please leave a comment.
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, suchiswellness com
Pasta is a type of food made from flour, water, and sometimes eggs, which is mixed, kneaded and formed into various shapes, and boiled prior to consumption. While the name comes from Italy, pasta is very popular all over the world. The English word pasta generally refers to noodles and other food products made from a flour and water paste, often including egg and salt.
There are two major classifications: pasta fresca (fresh) and pasta secca (dried). From here, there are more than 400 unique types of pasta: sheets, strips, long strands, cylinders, unique shapes, flavors, and many other local varieties. There are more names for pasta than the mind can retain, yet all are made from the same basic ingredients — 100% durum wheat and water with a specific percentage of acidity and humidity under Italian law. Varying from the basics, light flavors and colors can be added to pasta with egg yolk, spinach, tomato paste, chocolate, and even squid ink. Each of these pastas creates its own unique dining experience when properly served. Another crucial aspect of the experience is pasta being married with an appropriate, complimentary sauce. The individual shape and texture given to pasta can be somewhat of a code in determining the proper sauce. A simple rule of thumb would be as follows: thick pasta = thick sauce, light pasta = light sauce.
It’s fast, easy and everyone loves it – little wonder that pasta is one of the most popular dishes in the world. Quick, tasty and filling – pasta is perfect for midweek meals.
Here are the best pasta recipes from the month of August 2013. If you think other recipes also deserve to be on this list, please leave a comment.
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Although it might look like a simple piece of fruit, there’s a lot more to an apple than meets the eye. Apples are a good source of a variety of vitamins and minerals. Studies have also established an association between apple consumption and numerous health benefits. An apple a day will do a lot more than just keep the doctor away.
Apples are so versatile that while they are great to eat raw, they also make a delicious addition to baked goods, salads, sauces or stews. Apples are in season August through November so make the most of the fall harvest with these delicious recipes with apples.
Here are the best apple recipes from the month of August 2013. If you think other recipes also deserve to be on this list, please leave a comment.
Spiral Apple Bread with Caramel Apple Glaze
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I keep trying to eat healthier. I know I should but the cakes, cookies and candies just keep screaming my name. I’ve gotten so bad that I even put frosting on muffins and cookies half the time right now.
But I was craving something that was good for me so I wanted to make this Orzo Mediterranean Salad and bought all the ingredients to do it (sort of). When I went to make it for my lunch I found I was out of orzo. Coulda sworn I saw some just the other day But I did find some Quinoa…
Mediterranean Quinoa Salad
1 cup uncooked quinoa
1/2 cup zucchini , cubed ( I threw it in with the quinoa to cook in the last 5 minutes of cooking)
1/2 of a red pepper, chopped
1/2 cup black olives, pick your favorite, coarsely chopped
8 pieces of sundried tomatoes, finely chopped
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar (you could use white)
1/2 tsp. dried basil (or 1 tsp fresh, chopped)
1/2 tsp. kosher salt
1/2 tsp. black pepper
feta cheese, crumbled, to taste (I like ALOT!!!)
1. Cook 1 cup of quinoa in 2 cups of water for about 10-15 minutes or until cooked. Add the zucchini in the last 5 minutes of cooking. Allow to cool.
2. Combine red, pepper, olives, sundried tomatoes, olive oil, vinegar, basil, salt and pepper in a large bowl. Add cooked and cooled quinoa and stir well. Stir in feta cheese and basil just before serving.
Source: No Fear Entertaining
Recipe borrowed from Smitten Kitchen
2 mangoes, peeled, pitted and julienned
1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly
1 red pepper, julienned
1/2 red onion, thinly sliced
6 tablespoons of fresh lime juice, from about two limes
1/4 cup rice vinegar
2 tablespoons oil of your choice
1/2 teaspoon salt
1/4 teaspoon red pepper flakes, or to taste (or omit this and whisk in a chile paste to taste)
1/4 cup thinly sliced fresh mint leaves
1/4 cup toasted cashews, coarsely chopped
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