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Chopped red peppers, onion, and garlic are sauteed in butter, simmered in chicken broth, pureed, strained and reheated with heavy cream to create this flavorful soup.
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These tender, peppery breadsticks are the perfect starter.
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Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.
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A brilliantly-colored, fresh sweet pepper salad is tossed with toasted sesame dressing for an Asian-inspired side dish.
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This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment. Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be kept refrigerated for 2 weeks.
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Zucchini’s inherent versatility is well known It shows up in pastas, vegetable stews and can even be pickled In this salad, thinly sliced zucchini is very briefly blanched, then paired with other summery ingredients and served at room temperature. Roast the red pepper yourself or use a quality brand from a jar.
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Tender medallions of beef are served with a sweet tomato salad and topped with creamy fresh horseradish sauce for a quick but elegant main dish.
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Enjoy this great dipping sauce with your grilled BBQ chicken, steak, pork, and/or oysters. Best when served with rice.
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This cherry tomato-corn salad flavored with raisins and basil holds up well for summer picnics. Simply cut the raw corn from the cob -- no need to even cook it. Raisins are a surprise sweet addition.
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Get Linguine Spiaggia Recipe from Food Network
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Canned tomatoes and frozen okra are simmered with green bell pepper, onion, and garlic for a tasty side dish.