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A summer relish with green tomatoes, onions, green bell peppers and chile peppers, flavored with cinnamon, allspice and cloves.
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French bread slices topped with a bubbly Cheddar cheese mixture, olives and green onions make great hot appetizers that everyone will enjoy.
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Chicken breasts are sauteed, then braised in Marsala wine and cream with mushrooms and green onion. Chicken Marsala simplified!
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An easy, healthy recipe for grilled salmon with a chile-garlic marinade. A sauce of Mexican crema, lime, cilantro, and green onions is served alongside.
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Recipe for Toasted Sesame Oil and Ginger Bell Peppers with Chili and Black Sesame Seeds, as seen in the October 2008 issue of 'O, The Oprah Magazine.'
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Salmon fillets, baked in foil over a bed of julienned red bell peppers and leeks. Gluten-free, paleo, and low-carb!
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Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.
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Kerry Simon's Asian-style sangria combines Sauvignon Blanc with green-tea-flavored vodka, but it can be made with plain or citrus vodka as well.
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A vegan miso ramen with roasted vegetables recipe.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Celebrate St. Patrick's Day with a green milkshake topped with green decorator sugar for a festive treat.
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Triple sec liqueur adds a hint of sweet orange flavor to a colorful slaw made of red and green cabbage tossed with thinly sliced fennel and topped with a sprinkle of pine nuts.