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This recipe is a simple wrap idea, filling a flour tortilla with roast beef, blue cheese, red bell pepper, and romaine lettuce.
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The Kentucky-born sandwich filling of cucumbers and cream cheese is easily transformed into a dip using a little sour cream.
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My sister got this recipe from a restaurant in Ohio and all our family loves it. This is very spicy, and needs time to blend flavors.
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These little dumplings are made of seasoned ground beef or ground lamb wrapped in a homemade egg pasta. They're topped with a garlic-yogurt sauce and garnished with chile oil. Afiyet olsun (bon appetit)!
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Get Vegetable Pizza Snacks Recipe from Food Network
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A classic seafood combination of crab meat and cooked shrimp is combined with chopped bell pepper, celery, and fresh dill in a simple mayonnaise dressing that lets seafood flavors shine.
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Don't throw that watermelon rind away! Cook it in a stir-fry with red bell pepper, onion, and teriyaki sauce with this recipe.
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Impress your guests with this deceptively simple saute of butter, garlic, wine, Parmesan cheese and shrimp. Serve over hot linguine and garnish with chopped parsley.
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This eggplant goes well with some steamed green beans and French or Italian bread. Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish. Adjust the amount of red pepper flakes according to your taste.
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Tomatoes, onion, and jalapeno pepper are broiled before being blended with garlic, cilantro, lime juice, and chipotle peppers to make a quick and tasty salsa.
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My husband won't eat beans but LOVES chili, so I had to come up with this variation on an old favorite. Instead, it contains lots of canned tomatoes and onion. This is great served over rice with some shredded cheese and a dollop of sour cream.
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It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour and salty at once, then sometimes crisped at the edges in high heat, and always served with the remaining sauce Its excellence derives from the balance of its flavors, in the alchemy of the process