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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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Portobello mushroom caps are marinated in soy sauce and balsamic vinegar, then grilled and served on buns with a spicy-hot and colorful roasted red pepper mayonnaise with lots of cayenne. Serve with tomato, onion, and lettuce.
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One of the preparations that I learned form Chef Chris Canan during his stint at the Columns Hotel on Saint Charles Avenue in the mid-1980’s was this buffet preparation...
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Liven your week with this tasty seacoast recipe of peppers stuffed with tilapia, scallops and shrimp.
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This nostalgic casserole recipe has elbow macaroni baked in a cheesy tomato sauce with ground beef, onions, and bell peppers.
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Get Linguine with Red Clam Sauce Recipe from Food Network
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This crowd pleasing relish is sweet and tangy and a perfect way to use up your summer bounty of zucchini.
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Get Sunny's Roasted Fingerlings and Mushrooms with a Mustard Cream Sauce Recipe from Food Network
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Soaked salt cod is layered with potatoes, eggs, golden raisins, capers, and roasted red peppers, then simmered in a white wine-tomato sauce.
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Get The Lamb Burger Recipe from Food Network
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Chicken strips are tossed with bell peppers and red onion to make these fajitas, a colorful weeknight dinner dish you can top as you please.
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Get Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper-Tahini Vinaigrette Recipe from Food Network