Search Results (4,634 found)
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Get Pasta Ponza Recipe from Food Network
Get Pasta Ponza Recipe from Food Network
Ingredients:
cherry, capers, olive oil, salt plus, black pepper, breadcrumbs, pasta, pecorino romano, parsley
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
ancho chili, bread, olive oil, hazelnuts, cloves, salt, pepper, coriander, cumin, paprika, red peppers, tomato paste, sherry vinegar, hazelnut oil
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Get Paella Burgers and Spanish Fries with Pimiento Mayonnaise Recipe from Food Network
Get Paella Burgers and Spanish Fries with Pimiento Mayonnaise Recipe from Food Network
Ingredients:
chicken breast, parsley, cloves, paprika, hot sauce, lemons, chorizo, pimiento peppers, mayonnaise, onion, jumbo shrimp, butter, crusty bread, romaine lettuce
www.allrecipes.com
Bow tie pasta is blended with Italian sausage, roasted red peppers and marinated artichoke hearts for a quick and tasty non-tomato based pasta dish.
Bow tie pasta is blended with Italian sausage, roasted red peppers and marinated artichoke hearts for a quick and tasty non-tomato based pasta dish.
Ingredients:
broccoli rabe, pasta, italian sausage, cloves, shallot, marinated artichoke, red peppers, parmesan cheese
www.allrecipes.com
I like to make this chile for my Mexican husband, who also doesn't like tomatoes in his chile. This is a very Mexican chile. If you decide to add beans, do it after the chile is finished.
I like to make this chile for my Mexican husband, who also doesn't like tomatoes in his chile. This is a very Mexican chile. If you decide to add beans, do it after the chile is finished.
cooking.nytimes.com
This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
lamb, cumin, jalapeno, garlic, green onions, cilantro, blue cheese, nonfat yogurt, cherry tomatoes, wheat pitas
www.chowhound.com
I wanted to use up my bounty of veggies from the garden and came up with this concoction.
I wanted to use up my bounty of veggies from the garden and came up with this concoction.
www.allrecipes.com
This is a favorite in our family at Christmas. The flavor of the sweet strawberries combined with the flavor of the peppers gives this jam a wonderful flavor dimension. This jam is not spicy, but can be made to be spicy by adding more peppers or a few habanero peppers.
This is a favorite in our family at Christmas. The flavor of the sweet strawberries combined with the flavor of the peppers gives this jam a wonderful flavor dimension. This jam is not spicy, but can be made to be spicy by adding more peppers or a few habanero peppers.
cooking.nytimes.com
Making an authentic pozole — the fragrant Mexican hominy stew — has been on my list of things to do for years, but it can be very labor intensive One recipe by Diana Kennedy, the author of Mexican cookbooks, calls for trimming hominy and boiling a pig’s head Just reading about it causes my enthusiasm to wane
Making an authentic pozole — the fragrant Mexican hominy stew — has been on my list of things to do for years, but it can be very labor intensive One recipe by Diana Kennedy, the author of Mexican cookbooks, calls for trimming hominy and boiling a pig’s head Just reading about it causes my enthusiasm to wane
Ingredients:
olive oil, turkey, salt, black pepper, garlic, chili powder, spanish onions, red pepper, green pepper, peppers, tomato, white hominy, pinto beans, beer, adobo sauce, oregano, bay leaves, scallions, cilantro
www.allrecipes.com
This dessert combines the beloved tastes of chocolate and cherry in a simple version of a dump cake that's made in a slow cooker. It's not exactly a cake, and not quite a cobbler. Let the dessert cool a bit after dishing it up, because the pie filling will be very hot.
This dessert combines the beloved tastes of chocolate and cherry in a simple version of a dump cake that's made in a slow cooker. It's not exactly a cake, and not quite a cobbler. Let the dessert cool a bit after dishing it up, because the pie filling will be very hot.
www.allrecipes.com
The cherries sink to the bottom and marshmallows rise to the top as this chocolate cake bakes- and you only need three ingredients to make it!
The cherries sink to the bottom and marshmallows rise to the top as this chocolate cake bakes- and you only need three ingredients to make it!
www.delish.com
Get your chopsticks ready!
Get your chopsticks ready!