MARINATED ROASTED VEGETABLE ANTIPASTO
Steps:
- Preheat oven to 500 degrees F. Arrange vegetables on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown. When vegetables are cool enough to handle begin layering on a large dish. Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic. Add some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini. Cover dish with plastic wrap and let chill at least 4 hours or overnight.
QUICK AND EASY SPAGHETTI WITH MARINARA SAUCE
This speedy spaghetti has just five ingredients: pasta, tomatoes, garlic, olive oil and Parmesan.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions and then drain.
- While the pasta is cooking, puree the tomatoes with their juice in a blender with the garlic cloves, 1 teaspoon salt, and a few grinds of pepper.
- Heat the oil in a large heavy skillet over medium-high heat. Careful of it splashing, pour the tomato puree into the hot oil and cook, stirring occasionally, until slightly thickened, about 5 minutes. Add the cooked pasta to the sauce and toss until coated. Season with salt and pepper. Serve with grated Parmesan.
LOIN OF LAMB MARINATED IN MERLOT, GARLIC AND PARSLEY WITH PIQUILLO PEPPER PESTO
Steps:
- Whisk together the wine, thyme, oil, garlic, black pepper and parsley in a baking dish. Add the lamb and turn to coat. Cover and refrigerate for 30 minutes to marinate.
- Remove the lamb from the marinade 20 minutes before cooking. Heat a grill pan or saute pan over high heat. Season the lamb with salt on both sides and cook until golden brown and seared on both sides and cooked to medium-rare doneness (internal temperature of 135 degrees F on an instant-read thermometer). Place on a cutting board and let rest for 5 minutes before slicing. Serve slices with a dollop of pesto on the side.
- Combine the peppers, pine nuts and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified. Add the cheese, salt and pepper and pulse a few times to combine.
SPAGHETTI MARINARA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the olive oil and garlic in a large skillet. Cook over medium heat until the garlic is golden around the edges, about 3 minutes. Add the onion, oregano and 1 teaspoon salt. Cook, stirring, until the onion is soft but not browned, about 10 minutes. Add the tomatoes and their juices and 1/2 cup water; continue cooking until the sauce is slightly reduced, about 20 minutes. Stir in the basil and season with salt. Keep warm over low heat.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Add the pasta to the sauce along with the butter and 1/2 cup of the reserved cooking water. Increase the heat to medium and toss to coat, adding the remaining cooking water as needed to loosen the sauce. Transfer the pasta to bowls and drizzle with olive oil.
MARINATED RED PEPPERS
These are a delicious substitute for pickles on a relish tray. They also work well added to a lettuce salad. These can also be packed into sterile containers and sealed for later use.
Provided by Julie P.
Categories Appetizers and Snacks Seafood
Time 8h40m
Yield 40
Number Of Ingredients 8
Steps:
- In a large saucepan, mix distilled white vinegar, white sugar, vegetable oil and water. Bring to a boil. Remove from heat and stir in salt, garlic and anchovy filets.
- Place red bell peppers in a large bowl. Cover with the vinegar mixture. Cover and chill in the refrigerator 8 hours, or overnight, before serving.
Nutrition Facts : Calories 147.8 calories, Carbohydrate 11.9 g, Cholesterol 1 mg, Fat 11.1 g, Fiber 0.6 g, Protein 0.6 g, SaturatedFat 1.7 g, Sodium 391.4 mg, Sugar 11.2 g
MARINATED PEPPERS
Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.
Provided by Angela
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h15m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
- Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
- Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.
Nutrition Facts : Calories 204.5 calories, Carbohydrate 8 g, Fat 19 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 5.2 mg, Sugar 4.3 g
SPAGHETTI WITH MARINARA SAUCE
Quick and easy! Leftover sauce can be easily frozen for a later meal.
Provided by ANGCHICK
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 14
Steps:
- In a large saucepan combine crushed tomatoes, diced tomatoes, tomato sauce, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, and ground black pepper. Add capers and crushed red pepper if desired. Cover. Bring to a boil.
- Lower heat and simmer, with cover, for 45 to 60 minutes.
- As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente.
- Toss spaghetti with cooked sauce. Serve warm.
Nutrition Facts : Calories 272.6 calories, Carbohydrate 55.9 g, Fat 1.3 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 0.2 g, Sodium 716.5 mg, Sugar 6 g
SUPER SIMPLE LAMB MARINADE
This is such a simple marinade, so easy to prepare and best of all - it's done in a big zip-lock bag, so there's no mess to clean up. It's great for grilling or for roasting. I use it on any cut of lamb. I'm splurging on two 1-pound pre-frenched racks of lamb from "New Zealand Fresh Lamb" for our anniversary. It makes enough for about 2 - 2 1/2 pounds of lamb. You can always vary the few spices in it to suit your taste.
Provided by Crabzilla
Categories Low Cholesterol
Time 10m
Yield 1 Cup
Number Of Ingredients 9
Steps:
- Add all ingredients to the zip-lock bag, seal, and smoosh around to blend everything together.
- Dump your lamb chops or racks in and marinate in fridge for at least 4 hours or up to 24 hours.
- Take out and bring to room temperature before cooking.
- Heat up your oven or grill and cook away, using the remaining marinade for an occassional basting!
Nutrition Facts : Calories 418.2, Fat 2.2, SaturatedFat 0.2, Sodium 10920.5, Carbohydrate 83.7, Fiber 3.6, Sugar 66.6, Protein 19.6
SPAGHETTI WITH FRESH CLAMS, PARSLEY, AND LEMON
Categories Garlic Sauté Lemon Clam White Wine Spring Parsley Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in heavy large pot over medium-high heat. Add sliced garlic and sauté until light brown, about 1 minute. Add clams and 1/4 cup chopped Italian parsley; stir 2 minutes. Add wine; simmer 2 minutes. Add fresh lemon juice. Cover and simmer until clams open, about 6 minutes (discard any clams that do not open).
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Add pasta to clam mixture and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining 2 tablespoons parsley and serve.
MARIANNA'S MARINATED PASTA
This authentic pasta recipe is very yummy, very healthy and on top of it very easy to make! Enjoy the rich Italian flavor of garlic, basil and more.
Provided by Marianna
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 5h25m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 2 cups of water.
- Bring the 2 cups reserved pasta water to a boil. Stir in olive oil, butter, 1/2 the lemon juice and the garlic. season with 1 tablespoon basil, parsley, salt and pepper. Boil 1 minute.
- In a large bowl, combine pasta with sauce. Toss with remaining lemon juice and basil. Cover, and refrigerate 5 hours or overnight.
Nutrition Facts : Calories 498.7 calories, Carbohydrate 87.6 g, Cholesterol 5.4 mg, Fat 11.6 g, Fiber 5.8 g, Protein 15.9 g, SaturatedFat 2.8 g, Sodium 1767.2 mg, Sugar 3.8 g
More about "marinatedlambwithfetaandparsleypesto recipes"
GREEK LAMB MARINADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
MARINADES | FOOD & WINE
From foodandwine.com
GREEK MARINADE RECIPE HIGHLIGHTS - PLAYS WELL WITH BUTTER
From playswellwithbutter.com
LEMON GARLIC PORK CHOP MARINADE - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
MARINATED LAMB WITH FETA AND PARSLEY PESTO RECIPES
From recipesforweb.com
MARINATED VEGETABLE PASTA SALAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
EASY PARMESAN PASTA WITH BUTTER & PEPPER - INSIDE THE RUSTIC …
From insidetherustickitchen.com
KEURIG CAFE MACHINE BEST RECIPES
From recipesforweb.com
SPICY MARINADES | METRO
From metro.ca
MARINATED ANTIPASTO | RICARDO
From ricardocuisine.com
MEXICAN MARINADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
MARINATED ROASTED BELL PEPPERS - SHE LOVES BISCOTTI
From shelovesbiscotti.com
MARINADE RECIPES | ALLRECIPES
From allrecipes.com
MARINATED OLIVES AND FETA RECIPE | BON APPéTIT
From bonappetit.com
ULTIMATE PEPPER STEAK MARINADE | MARION'S KITCHEN
From marionskitchen.com
JALAPEñO-GARLIC MARINADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
MARINATED VEGETABLE SALAD - THE SEASONED MOM
From theseasonedmom.com
THE BEST PASTA FOR ALFREDO, MARINARA, MEAT SAUCE AND MORE
From tasteofhome.com
MARINATED FETA WITH ROASTED LEMON AND DILL - LANA'S COOKING
From lanascooking.com
LEMON PEPPER MARINADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
PARMESAN-PANKO CRUSTED HALIBUT - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
TOP 10 BEEF MARINADE RECIPES - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE A GOOD MARINADE FROM SCRATCH - TASTE OF HOME
From tasteofhome.com
ZESTY MARINATED FETA CHEESE - SCRAMBLED CHEFS
From scrambledchefs.com
BEST LEMON PEPPER CHICKEN MARINADE - THE TYPICAL MOM
From temeculablogs.com
HOMEMADE MARINARA SPAGHETTI SAUCE – MODERN HONEY
From modernhoney.com
LEMON GARLIC HERB MARINATED OLIVES WITH FETA - SARAH'S CUCINA BELLA
From sarahscucinabella.com
MARINATED FETA CHEESE RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
From whiskaffair.com
EASY PORK TENDERLOIN MARINADE - SPEND WITH PENNIES
From spendwithpennies.com
NICK JR GAMES TO PLAY BEST RECIPES
From recipesforweb.com
GARLICKY MARINATED SOFT FETTA WITH HERBS & CHILLI
From tanyazouev.com
MEXICAN STEAK MARINADE - SNAPPY GOURMET
From snappygourmet.com
PASTA WITH MARINATED VEGETABLES (A PASTA RECIPE FOR ALL SEASONS)
From linsfood.com
LEMON PEPPER MARINADE | CANADIAN LIVING
From canadianliving.com
10 BEST TOMATO PASTE MARINADE RECIPES | YUMMLY
From yummly.com
EASY KETO STEAK MARINADE 19 WAYS | CHOMPS
From chomps.com
MARINATEDLAMBWITHFETAANDPARSLEYPESTO BEST RECIPES
From recipesforweb.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love