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cooking.nytimes.com
The ingredients for this cold noodle dish can be prepared ahead of time, leaving nothing more to do in the morning before work than to assemble the noodles and vegetables and dress them with sesame oil, soy, tahini, ginger and a few other things Prepare for lunchtime deliciousness.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Creamy Red Pepper Soup Recipe from Food Network
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Satisfy hungry holiday guests with this mouthwatering crab dip from chef Emeril Lagasse's "Emeril's Potluck" cookbook.
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Spice up your side dish game and kick up your country fried potatoes a notch by adding Hatch chiles.
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Spicy appetizers made from stuffed jalapeno or habanero peppers. Believe it or not, if cooked thoroughly, and if you remove the seeds, a person can even eat a whole habanero fixed this way. You might hop around a bit, but you'll survive, and the capsaicin rush is incredible!
Ingredients: peppers, monterey jack, salami
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This is about the only way to serve 4 with one pork tenderloin. Cubed tenderloin rolled in beaten eggs and sprinkled with cornstarch is sauteed with shredded carrot and green pepper.
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This is a fresh and creamy green salsa, sort of a cross between guacamole and salsa verde. Put it on tacos, drizzle over grilled meats, or use it as a dip with some chips.
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Fish sauce and sesame oil give this dish a distinctive flavor, and hot green chile peppers ensure it will be spicy. This simple dish takes only minutes to prepare.
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This steak recipe is a flavorful balance of sweetness from the vegetables, acidity from the wine and richness from the beef.
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Get Halloween Ground Meat Ghoul-ash Recipe from Food Network
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Subtly bitter green bell pepper brings out the sweetness of the ham and onions in Chef John's Denver omelet, a satisfying lunch or dinner option.