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Ground beef, bow-tie pasta, and veggies are baked into a creamy, cheesy casserole for a comfort food weeknight dinner.
Ground beef, bow-tie pasta, and veggies are baked into a creamy, cheesy casserole for a comfort food weeknight dinner.
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Chunks of jalapeno pepper throw a little extra heat onto the fire.
Chunks of jalapeno pepper throw a little extra heat onto the fire.
Ingredients:
soy sauce, sugar, ginger, dry mustard, garlic powder, cayenne pepper, vegetable oil, venison, onions, jalapeno chile, green bell peppers
www.foodnetwork.com
Get Spiced Plantain Chips with Mint Garlic Sauce Recipe from Food Network
Get Spiced Plantain Chips with Mint Garlic Sauce Recipe from Food Network
Ingredients:
cloves, mayonnaise, jalapeno, mint leaves, cilantro leaves, salt, lime juice, white vinegar, smoked paprika, cumin, cayenne pepper, green plantains
www.foodnetwork.com
Get Ham, Apple and Cheese Quesadilla Recipe from Food Network
Get Ham, Apple and Cheese Quesadilla Recipe from Food Network
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A pound of fresh mushrooms along with lots of bell peppers and onions gives full-bodied flavor to this vegetable lasagna.
A pound of fresh mushrooms along with lots of bell peppers and onions gives full-bodied flavor to this vegetable lasagna.
Ingredients:
lasagna noodles, mushrooms, green bell pepper, onion, cloves, vegetable oil, pasta, basil, ricotta cheese, mozzarella cheese, eggs, parmesan cheese
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Make these chicken fajitas for the whole family, in only 30 minutes.
Make these chicken fajitas for the whole family, in only 30 minutes.
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This spicy slow cooker chicken dish is made with chicken thighs, peppers, tomatoes, mushrooms and as much salsa and hot sauce as you like.
This spicy slow cooker chicken dish is made with chicken thighs, peppers, tomatoes, mushrooms and as much salsa and hot sauce as you like.
Ingredients:
tomatoes, onions, green bell pepper, red bell pepper, bell pepper, mushrooms, bone, hot pepper sauce, vegetable oil, salsa, chicken broth
cooking.nytimes.com
This recipe is by Julia Moskin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Julia Moskin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.
This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.
Ingredients:
beans, water, andouille sausage, sweet onion, green bell pepper, jalapeno pepper, cloves, black pepper, basil leaves, ham hock, rice
www.delish.com
A colorful salad of couscous, tomatoes and watercress makes a tasty bed for skewers of grilled shrimp. If you cant get beautiful summer tomatoes, its better to leave the tomatoes out. Substitute roasted red bell peppers, if you like.
A colorful salad of couscous, tomatoes and watercress makes a tasty bed for skewers of grilled shrimp. If you cant get beautiful summer tomatoes, its better to leave the tomatoes out. Substitute roasted red bell peppers, if you like.
Ingredients:
olive oil, tarragon, garlic, shrimp, chicken broth, salt, couscous, watercress, scallions, lemon juice, tomatoes, black pepper
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A baked taco-style lasagna with layers of corn tortillas, salsa, seasoned ground beef and sour cream Topped with Cheddar and Monterey Jack cheeses.
A baked taco-style lasagna with layers of corn tortillas, salsa, seasoned ground beef and sour cream Topped with Cheddar and Monterey Jack cheeses.
Ingredients:
beef, taco, cloves, cayenne pepper, chili powder, water, corn tortillas, salsa, green onion, sour cream, cheddar cheese, monterey jack
www.delish.com
At his restaurant Spruce, chef Mark Sullivan uses guanciale (pork jowl) to add salty richness to the dish. At home, use bacon, which costs less.
At his restaurant Spruce, chef Mark Sullivan uses guanciale (pork jowl) to add salty richness to the dish. At home, use bacon, which costs less.
Ingredients:
olive oil, bacon, onion, leek, dry white wine, parsley, thyme, bay leaf, potatoes, chicken stock, green cabbage, chives, country bread, garlic