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A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
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Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.
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These beefy and cheesy peppers are easy and delicious!
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Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.
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Red, green and yellow bell peppers are lightly sauteed along with a succession of zucchini, yellow squash, mushrooms and garlic. Add chopped tomatoes and serve over freshly boiled pasta.
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Get Moroccan Red Harissa Chicken Recipe from Food Network
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The real spring vegetable here is the spinach, lush and beautiful at this time of year You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix
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Get Wok Seared Scallops In Teriyaki Tabasco Butter Sauce Recipe from Food Network
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Whole wheat shell pasta, jicama, corn, peppers, black beans, and chicken breast meat combine with tangy barbeque dressing for a big, colorful pasta salad.
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A plate of red and yellow bell peppers tossed with a tangy dressing pleases both the eye and the palate. You can use peppers of only one color, if you prefer, or include an orange and a green bell pepper for a truly spectacular effect.
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Tri-colored rotini pasta is tossed with corn, black beans, Mexican cheese, and red bell peppers for a colorful and tasty pasta salad perfect for picnics.
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A tart and pungent puree of tahini (sesame paste), lemon juice, yogurt and garlic is tossed with hot penne along with sauteed mushrooms, onions and sweet red bell peppers to make a delectably different dish of pasta.