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Sweet mini pepper halves are filled with a savory blend of sprouted rice, Italian sausage, marinara sauce, and shredded cheese for pretty and delicious appetizer bites.
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Mushrooms make a meaty quesadilla filling If you cook them in advance and keep them in the refrigerator, you can slap these together in a pinch.
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A Mexican classic, chorizo sausage is used to season a variety of dishes, none so brilliantly as this rice dish.
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Chef John's sausage-stuffed piquillo peppers pair the sweet taste of the peppers with spicy chorizo sausage.
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This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
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A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture
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This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
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Skirt steak is the traditional cut used for fajitas It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less Either will be a good choice.
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This simple cola-infused marinade uses ingredients found in your pantry delivering a flavorful grilled sirloin steak.
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This fettuccine with fontina cheese sauce and roasted butternut squash is serious competition for Alfredo.