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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Greek feta cheese dip, Tyrokafteri, gets its color from roasted red peppers and its kick from pepperoncini.
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This colorful, sweet and tangy canned relish is made of yellow summer squash, green and red peppers, and onions. It's a great way to store your garden's bounty for later on, and a jar makes a great gift.
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Get Sweet Potato and Star Fruit Chaat Recipe from Food Network
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A recipe for cherry hot sauce made with fiery habaneros, tart cherry juice, sweet carrots, and roasted red peppers.
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Layers of canned green chiles and cheddar cheese are baked with an egg filling. This casserole is also great when made with fresh long green chiles. Makes a wonderful brunch dish, but we also have it for lunch quite often.
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Delicious food puts me in a trance. See if this sandwich made from a tasty Middle Eastern dip makes you hum.
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Get Italian Tuna Salad Recipe from Food Network
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Vietnamese rolls stuffed with shrimp get crunch and color from yellow peppers, lettuce, and carrots which, like most orange fruits and vegetables, are high in cancer-fighting alpha carotene.
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Chicken thighs, spicy sausage, sweet bell peppers, and potatoes roasted in a hot oven produce delectable pan juices, a rich, caramelized finish, and fork tender chicken.