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Sweet red bell peppers are sauteed with garlic and spicy cayenne pepper, then simmered with sour cream and chicken broth to make a hot and luscious pasta sauce. Finish with Parmesan cheese and toss with cooked pasta.
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cooking.nytimes.com
This recipe is by Sara Dickerman and takes About 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.
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Get Orzo with Sausage, Peppers and Tomatoes Recipe from Food Network
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Crispy strips of breaded chicken and marinated grilled eggplant nestle in a warm pita to make the best sandwich you've ever had. This is for you if you enjoy Middle Eastern cuisine!
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A big-batch recipe with a lot of old-fashioned potato salad flavor.
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Diced chicken is simmered with tomatoes, kidney beans, corn, bell peppers, chili powder, cayenne and cumin in this easy soup.
cooking.nytimes.com
This easy recipe can be made in a saucepan, Dutch oven or slow cooker The long simmer gives the pork shoulder, an inexpensive but versatile cut, a chance to absorb the robust flavors of red wine, carrot and garlic that it’s cooked alongside Serve it over egg noodles and topped with parsley for a hearty, satisfying dinner.
Ingredients: pork, red wine, water, carrots, cloves, butter
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You can substitute brown or green lentils for the red in this dish.