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This family recipe is very filling. Green bell peppers stuffed with ground beef, onion, and rice, simmered in tomato juice. Serve with hot buttered rye bread.
This family recipe is very filling. Green bell peppers stuffed with ground beef, onion, and rice, simmered in tomato juice. Serve with hot buttered rye bread.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
plum, lemon grass, vodka, cucumbers, green bell peppers, tomatillos, white wine vinegar, sherry vinegar, lemon juice, sugar, avocado, chives, cilantro, parsley, scallions
www.allrecipes.com
Vibrant green peas simmer in a simple sauce of milk, flour, and butter in this quick side dish.
Vibrant green peas simmer in a simple sauce of milk, flour, and butter in this quick side dish.
www.chowhound.com
A simple but delightful soup that goes well with most Korean main dishes.
A simple but delightful soup that goes well with most Korean main dishes.
Ingredients:
bean sprouts, cloves, salt, spring onions, enoki mushrooms, chili pepper, water, beef, chives, daikon radish, chili peppers, sesame seed
www.foodnetwork.com
Get Fall Stir-Fry Recipe from Food Network
Get Fall Stir-Fry Recipe from Food Network
Ingredients:
brown sugar, soy sauce, pork, hoisin sauce, ginger, chili, garlic, cornstarch, vegetable oil, brussel sprouts, acorn squash, scallions, pear, sesame seeds
www.allrecipes.com
Filled with chili seasoned potatoes, chorizo and scrambled eggs, these morning burritos are a fun and lightly spicy breakfast, designed to fill you up and get you excited for the day! Green salsa balances out the richness of the filling with its tangy, fresh flavor.
Filled with chili seasoned potatoes, chorizo and scrambled eggs, these morning burritos are a fun and lightly spicy breakfast, designed to fill you up and get you excited for the day! Green salsa balances out the richness of the filling with its tangy, fresh flavor.
Ingredients:
olive oil, potatoes, chili powder, chorizo sausage, flour tortillas, butter, eggs, cream cheese, cilantro, green salsa
www.allrecipes.com
There's nothing fancy about these grilled potatoes, but you'll be surprised at how much flavor they get from just a few green onions!
There's nothing fancy about these grilled potatoes, but you'll be surprised at how much flavor they get from just a few green onions!
cooking.nytimes.com
This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
olive oil, dry white wine, sauvignon blanc, onion, baby artichokes, asparagus, english peas, scallions
www.delish.com
At Hong Kong's Yardbird, the cooks don't just cut up chicken thighs to skewer for yakitori: They separate the meat into several different muscles and grill each individually.
At Hong Kong's Yardbird, the cooks don't just cut up chicken thighs to skewer for yakitori: They separate the meat into several different muscles and grill each individually.
www.allrecipes.com
A colorful ham and hash brown casserole with bacon, cheese, and green onions.
A colorful ham and hash brown casserole with bacon, cheese, and green onions.
www.foodnetwork.com
Get George's Artichoke Tuna Salad Recipe from Food Network
Get George's Artichoke Tuna Salad Recipe from Food Network
cooking.nytimes.com
Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor Keep the crumbs very, very coarse
Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor Keep the crumbs very, very coarse