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A pressure cooker lets you make hearty lentil and split pea soup with just 30 minutes of cooking time.
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Lots and lots of vegetables and lots of cutting and cubing, but well worth the effort. This fresh vegetable medley makes a batch, but it freezes well. Everything is sauteed in batches and then mixed together and chilled or served warm.
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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 Halibut with Anchovy-Stuffed Olives, Red Peppers and Oregano Recipe from Food Network
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Get Rib-Eye Steak With Herb Butter and Charred Peppers Recipe from Food Network
cooking.nytimes.com
Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.
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When you need a quick weeknight dinner option, stuffed peppers—and the endless ways to make them—are here for you.
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Whether it's a formal party at your home or a casual get-together with friends, these air-fried mini peppers stuffed with cheese and sausage are a great appetizer to offer.
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A marinated and grilled pork tenderloin recipe with grilled pineapple and red peppers.
cooking.nytimes.com
Cauliflower is one of the few cruciferous vegetables you find in North African tagines The spicy tagines make a good vehicle for this nutrient-rich food and are one of the few types of dishes in which cauliflower can be cooked until quite soft and not lose its appeal.
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A classic Italian-sausage sandwich recipe smothered with onions, peppers, and cheese, but made with venison meat.