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cooking.nytimes.com
The flavor bases called sofritos exist throughout the Hispanic world, and many are made with peppers, tomatoes, onions and garlic Blanca Arzu, a Garifuna woman from Honduras, makes a lighter, more herbal version based on cilantro, onions, garlic and sweet peppers.
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Get Chicken Sausage, Pepper and Onion Pasta Fake-Bake Recipe from Food Network
cooking.nytimes.com
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States This version has no bread and is a creamy orange-pink rather than a lipstick red
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Get Three-Alarm Italian Style Chili Mac Recipe from Food Network
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A handy mix that requires just one shaker.
Ingredients: peppercorns, salt
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A top round steak is seasoned with cracked pepper, seared in butter, then served with an exquisite brandy cream sauce.
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Get Sweet Pepper Pickles Recipe from Food Network
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Filet mignons are often sold with a string tied around them to help keep their shape while cooking.
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Say "no!" to plain white rice and use this recipe to add flavor and color to converted rice with onion, garlic, bell pepper, and parsley.
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This buttery grilled bread makes the most of simple salt and pepper in a quick and easy side dish to try anytime you are cooking outdoors.
Ingredients: french bread, butter
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This is a quick-and-easy stir-fry vegetable dish with bell peppers and red onion seasoned simply with sesame oil, salt, and pepper.
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This simple, rustic salad features crisp romaine topped with orange, red and yellow peppers, paper thin slices of fresh Parmesan and a perky raspberry vinaigrette.