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This side dish combines broccoli and bell pepper seasoned with Montreal steak seasoning, chili powder, and garlic powder.
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Zucchini noodles, or zoodles, are cooked in a tasty marinara sauce filled with ground turkey breast, green bell pepper, and baby spinach.
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The crown rib roast is one of the most festive and serviceable cuts of meat, beautifully proportioned and wieldy, with luscious, lean red meat at the chop end tapering off into rustic, fatty and crispy rib bits at the bone end, with a built-in handle to facilitate gnawing Domestic lamb is more than suitable for crown roast and with its slightly firmer texture seems to stand up better on the plate than the incredibly supple lamb from Australia and New Zealand The local lamb is also a good deal.
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Bay scallops are blanched then mixed with fresh lime, roasted chile peppers, and pico de gallo in this delicious, crowd-pleasing ceviche.
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This recipe for hummus is supremely spicy thanks to a generous amount of cayenne pepper added; serve with pita bread.
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Canned tomato soup and vinegar dress a salad of boiled carrots, celery, bell pepper, and green onion.
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Seitan has a firm, meat-like texture, and can be cooked the same way. It tastes great prepared any way, but I love it most when breaded and seasoned. Can be served with rice and veggies, mashed potatoes, or with a side of pasta.
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Basil, tomato, and red pepper flakes expand on the classic grilled cheese sandwich in this recipe.
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Shoyu Chicken is Hawaii's answer to teriyaki chicken. Chicken thigh meat is marinated in a sweet, spicy soy sauce marinade, then grilled and served with rice.
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Broccoli accented with orange zest and red pepper flakes is finished with fresh-squeezed orange juice in this zesty side dish.
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Get Pork Medallions with Beans and Rice and Mushy Peas Recipe from Food Network