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With a sweet-savory topping of crunchy pancetta, roasted peppers, and onions with a little rosemary.
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This quick and easy recipe makes a budget-friendly skillet of colorful bell peppers, jarred red sauce, and chicken breast served over pasta.
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This recipe is by Trish Hall and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This cool and crunchy salad with colorful bell peppers, wild rice, and a hint of lemon pairs well with grilled chicken.
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The cutest eggs we ever did see!
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This deliciously savory red pesto will make you never want to go green again.
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In this easy preparation, salmon fillets are seasoned with fresh lemon juice, parsley, and pepper, then seared in a skillet before being finished in a hot oven.
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Peppers and onions are cooked with a liquid smoke and Worcestershire sauce mix to go with grilled steak to make these fajitas.
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This is a mac n cheese dish that goes great as an entree, or a side dish! It was inspired by a traditional mac and cheese recipe, however I thought it needed...
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Turmeric and pepper seasoned shrimp are layered with avocado, apples, and feta in this spinach salad, a great meal for clean-eating.
cooking.nytimes.com
Shaved steak is not a staple of Mexican cuisine Most cooks prefer the slightly thicker beef milanesa cut, similar to minute steak But Memo Pinedo, the proprietor of a restaurant and a food truck in Houston, both called Jarro Cafe, appreciates Angus beef sliced from sirloin for his tacos de bistec
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Roasted red bell peppers and Worcestershire sauce blended with sharp Cheddar cheese and a bit of mayonnaise creates a tasty adaptation of the classic pimento cheese spread.