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This can be breakfast, lunch or dinner. I use frozen corn but by all means use fresh if available, sweet red peppers and frozen spinach. I love fresh, but honestly...
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This is a recipe that I developed for my restaurant, La Gamella, in Madrid. It was on the menu for 25 years while I was the owner. It is a great as a starter...
cooking.nytimes.com
These shallow-fried zucchini rounds are delicious served as a snack with drinks, but they are equally good at room temperature as part of an antipasto.
Ingredients: flour, egg, milk, zucchini, parsley, garlic, lemon
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Baked crab cakes are served with a homemade roasted red pepper remoulade creating an instant favorite appetizer!
cooking.nytimes.com
Because red beans conjure up Cajun cooking for me, I spiced this bean pâté with paprika and cayenne and added red peppers and tomatoes.
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Get Chicken Sausage, Pepper and Onion Pasta Fake-Bake Recipe from Food Network
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Reminiscent of cassouletthe glorious goose, sausage, and bean casserole from southwestern Francethis dish is quicker, easier, and bound to become a winter favorite. If you like, use a green bell pepper in place of the red.
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Get Linguine with Butter, Pecorino, Arugula and Black Pepper Recipe from Food Network
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Chocolate and rosemary are the surprise flavors in the delicious sauce accompanying this seared tenderloin.
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Smoky grilled pizza topped with spicy sausage and roasted peppers.
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Get Black Pepper-Basil Farmer's Cheese Bruschetta with Tomato Recipe from Food Network