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Beans, corn, scallions, bell peppers and onions are mixed together and napped with a vinaigrette dressing that has had a few niceties added: cilantro, pepper, cayenne and cumin. Toss and let sit overnight. Wonderful!
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Get Broiled Chicken Thighs with Fennel, Onions, and Roasted Red Peppers Recipe from Food Network
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Golden cherry tomatoes, yellow peaches, and orange bell peppers are the highlights of Chef John's sun-kissed gazpacho, a refreshing yet savory summer soup made easily in the blender.
cooking.nytimes.com
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 spicy pasta salad is bursting with flavor and is liberally dotted with chunks of tomatoes and red and green peppers.
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Pre-packaged crescent roll dough gets baked into a single rectangle, then topped with ranch dressing-spiked cream cheese and crunchy vegetables.
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Get Ham and Mortadella Sandwich with Provolone and Pickled Hot Pepper Relish Recipe from Food Network
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Get 15-Minute Bean, Egg and Avocado Tostadas Recipe from Food Network
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Previously featured at Shrine Asian Kitchen Lounge & Nightclub, recipe by Chef Kevin Long. A delicious way to prepare and serve tuna steaks.
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Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
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Chef John's version of this roasted red pepper and walnut spread is perfect with fresh pita bread. Garnish with chopped toasted walnuts, a drizzle of olive oil, Aleppo pepper flakes, and chopped parsley.