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Get Lamb and Rice Stuffed Peppers Recipe from Food Network
Get Lamb and Rice Stuffed Peppers Recipe from Food Network
Ingredients:
red bell peppers, butter, pasta, cloves, water, lamb, marjoram, rosemary, parsley, olive oil, onion, cubanelle peppers, tomato sauce, feta cheese
www.delish.com
Serve these sweet carrots as a side dish with Cat Cora's Lamb Chops with Asparagus and Feta Salsa Verde.
Serve these sweet carrots as a side dish with Cat Cora's Lamb Chops with Asparagus and Feta Salsa Verde.
Ingredients:
olive oil, butter, baby carrots, chicken stock, apple cider, brown sugar, lemon juice, dill
www.allrecipes.com
Potato pancakes are flavored with Parmesan and Cheddar cheeses and are sure to please the whole family. Wrap them in foil and bring them along in your lunch.
Potato pancakes are flavored with Parmesan and Cheddar cheeses and are sure to please the whole family. Wrap them in foil and bring them along in your lunch.
Ingredients:
potatoes, eggs, milk, flour, parmesan cheese, cheddar cheese, bacon bits, onion salt, baking powder, salt, black pepper, corn oil, butter
www.allrecipes.com
Vegetables and spices are rolled inside thin chicken breasts and then air fried for a quick and easy weeknight dinner.
Vegetables and spices are rolled inside thin chicken breasts and then air fried for a quick and easy weeknight dinner.
Ingredients:
chili powder, cumin, chicken breast, chipotle, mexican oregano, black pepper, red bell pepper, onion, jalapeno pepper, corn oil, lime
cooking.nytimes.com
There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
Ingredients:
flour, neutral oil, chuck, white onion, cloves, pepper, tomatoes, chile, cumin, oregano, chicken stock, corn tortillas, cheddar cheese
www.allrecipes.com
Lamb is simmered in a coconut milk curry sauce with potatoes and chickpeas in this tasty Kashmiri-style recipe. Serve with jasmine rice and mango chutney.
Lamb is simmered in a coconut milk curry sauce with potatoes and chickpeas in this tasty Kashmiri-style recipe. Serve with jasmine rice and mango chutney.
Ingredients:
lamb meat, olive oil, brown onion, potato, curry powder, water, coconut milk, chickpeas
www.allrecipes.com
Baby carrots baked with onions, honey and spices.
Baby carrots baked with onions, honey and spices.
Ingredients:
vegetable oil, baby carrots, onion, worcestershire sauce, oregano, monosodium glutamate, garlic powder, honey, butter
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Get Creamy Corn and Pepper Relish Recipe from Food Network
Get Creamy Corn and Pepper Relish Recipe from Food Network
Ingredients:
corn shucked, red pepper, poblano pepper, olive oil, cloves, onion, yellow pepper, orange pepper, tomatoes, cream cheese, cream, cilantro leaves, chives
www.chowhound.com
Zucchini blossoms are sautéed, stuffed into corn tortillas, and topped with Cotija cheese and avocado.
Zucchini blossoms are sautéed, stuffed into corn tortillas, and topped with Cotija cheese and avocado.
Ingredients:
zucchini blossoms, vegetable oil, garlic, yellow onion, corn tortillas, avocado, cotija cheese
cooking.nytimes.com
Use large sea scallops, which are often labeled “u/10” or “u/12,” which stands for under 10 or 12 to a pound And try to get dry scallops as opposed to wet ones, which have been treated with chemicals to extend their shelf life and add moisture Dry scallops exude much less liquid when cooked and have better texture and flavor
Use large sea scallops, which are often labeled “u/10” or “u/12,” which stands for under 10 or 12 to a pound And try to get dry scallops as opposed to wet ones, which have been treated with chemicals to extend their shelf life and add moisture Dry scallops exude much less liquid when cooked and have better texture and flavor
www.allrecipes.com
This red onion and zucchini frittata is topped with fresh mozzarella cheese pearls and sun-dried tomatoes and finished under the broiler.
This red onion and zucchini frittata is topped with fresh mozzarella cheese pearls and sun-dried tomatoes and finished under the broiler.
www.allrecipes.com
Potatoes are coated in a spicy mixture of corn flour and Cajun seasoning then deep fried until crispy. Very simple and really crunchy.
Potatoes are coated in a spicy mixture of corn flour and Cajun seasoning then deep fried until crispy. Very simple and really crunchy.