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A tremendous hot sauce that will spice up sandwiches, marinades, vegetable dishes -- just about anything! Jalapenos are boiled, then blended smooth with canola oil, salt and pepper.
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These delicious little fritters are a great way to use up end-of-summer zucchini and corn! Delicious with raita or plain yogurt with a little chopped mint mixed in.
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Bratkartoffeln are Germany's answer to home fries. Wedged potatoes are seasoned with curry powder and paprika and baked until crisp.
cooking.nytimes.com
This recipe is by Julia Reed and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A different version of the commonly seen appetizer of scallops wrapped in bacon. Using prosciutto allows for the subtle flavors of this meat to come through without overpowering the wonderful flavor of the scallops. I serve this for guests as an appetizer and people love it. It can be made into a main course dish by increasing the portion for each person.
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Healthy and colorful, this fresh appetizer is sure to please a crowd.
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Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices.
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Get Pollo Guisado Recipe from Food Network
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Chipotle and cumin kick up tomato sauce.
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Get Apple Butternut Squash Soup Recipe from Food Network
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Simple and versatile rice side dish that everyone loves!