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"This is a great way to serve sweet potatoes. We had them last night with "Thai Grilled Chicken Thighs". Fabulous! Great flavors and that simple vinaigrette - super! Had no cilantro left (it all went into the Thai grilled chicken marinade), so I used basil instead. Lovely! This will be a keeper!"
"Great recipe! Thanks very much. We tried it out last night on the Weber grill with "Grilled Sweet Potato Salad" as a side. What wonderful flavors! I did not have fish sauce and used the same amount of Teriyaki sauce instead. Excellent. I also marinated the thighs over night, i.e., for a whole day. The meat was soooo tender and sooo tasty. ..."
"I made this with leftover chicken breasts from a rotisserie chicken. It was great! Forgot to buy the peas so I used red bell peppers instead and they worked out fine. I think next time I will use 2-3 eggs because we liked them in the dish. Served it with Louisiana hot sauce and sambal. The hot sauce was better because it did not mask the flav..."
"Seamouse, these are great with the addition of 2 heads of peeled garlic cloves. I made them last Saturday as a side dish to back of wild boar grilled on a hardwood fire. Served a potato gratin with it. It was a hit! Thanks for posting.Susie"
"Hi, Rita,We tried this last weekend with BBQ spare ribs and it was great! Since we were sitting outside and it was hot, I used vinegar, oil and a little veggie broth instead of the mayonnaise and it was SOOO tasty and light. And with all the crunchy vegetables in there, you did not need another side dish (we had corn on the cob anyway). Thank..."
"Great recipe. I also used rosemary twigs as skewers and the added to the already wonderful flavor. I marinated the shrimp for about 6 hours and they did not mind a bit!"
"We tried this marinade for mixed vegetables grilled on a hardwood fire last weekend. I used mini roma tomatoes, mushrooms, snap peas, shallots and red bell peppers. They were delicious. The key to this marinade is a good-quality balsamic vinegar.Thanks for the great recipe, Mirj."
"This is a wonderful and easy recipe. I served it with a fresh and crusty olive ciabatta and pepperoncini bread. My Mom had the leftovers over rice and liked that even better. "
"This was great. I could not find fresh asparagus, so I used frozen spears and just added them to the hot potatoes and hot dressing. That was enough to soften the asparagus to "al dente" status. The mustard dressing is definitely a keeper!"
"I am German and I served this recipe to a German crowd and they were thrilled. I was too because it is so much easier to make than the Black Forest Cake and at least as tasty.I made a few changes:Black Forest Cherry Brandy instead of Rum (more authentic because Black Forest Cake is made with it); 1/2 canned sour cherries and 1/2 cherry pie ..."