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A pureed soup of pumpkin, yellow split peas, salt beef and chicken stock, flavored with green chile pepper and aromatic bitters.
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Spiced cottage cheese is topped with a combination of ginger, onion, green chile pepper, and wilted spinach.
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I received this wonderful recipe of beef, olives, and sweet peppers from my son's Cuban grandmother. We serve it over black beans and rice with fried plantain on the side, it's amazing!
cooking.nytimes.com
These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.
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A light-tasting stew rich with turkey thigh meat, artichoke hearts, yellow squash, tomatoes, carrots, garbanzo beans, and parsnips is garnished with fresh dill. Slowly simmer it all day in the slow cooker; boil up some egg noodles and dinner is ready.
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This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This is a great appetizer for Christmas parties. The Mexican-inspired layers look great and taste even better. Serve it with tortilla chips.
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An easy homemade corned beef recipe that's brined with traditional spices.
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Get Hoisin Chicken and Bok Choy Kebabs Recipe from Food Network
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Get Collard Greens Recipe from Food Network
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I perfected this while tailgating at Soldiers Field in Chicago following the 85 Bears
Ingredients: green peppers, onions, mustard, buns, beer
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Get A.1. Pepper Egg Sandwich Recipe from Food Network