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By Rita~ on January 18, 2011
"This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't like cilantro use all basil. I myself love cilantro. Serve over hot pasta, dollop of pesto in vegetable or chicken soup, use pesto instead of your favorite spread on your sandwich, top a pizza with it..."
Prep Time: 15 mins
Total Time: 15 mins
By Rita~ on October 19, 2010
"A zesty combination of lemony herbs. The lemon zest I dried in a dehydrator but you can dry in a very low oven or leave at room temperature for 24 hours.
With saffron and calendula to add color to the dish. Season a chicken, shrimp or a fillet of fish, add to the water rice for a vibrant color and lemon flavor. Add it to a tartar sauce or salad..."
Prep Time: 10 mins
Total Time: 10 mins
By Rita~ on January 5, 2009
"I posted this recipe for the request of those that are asking what crazy salt is, Curry Dip II. A recipe I adopted. You can add 1 teaspoon of MSG which I'm not a fan of. This are made with dried herbs. Keep this along side the range to use as a salt substitute as needed. It keeps the salt intake down, because when you go to use a teaspoon of..."
Prep Time: 5 mins
Total Time: 5 mins