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Simply roast fresh green beans with olive oil, salt, and black pepper until browned to bring out their nutty flavor.
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Adeni tea is a spiced tea drink from Aden, Yemen, that is sweet and rich and perfect for winter days.
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Mini rolls are filled with seared sirloin, provolone, pickled peppers, and sauteed onions in Chef John's easy slider version of the Philly cheesesteak.
cooking.nytimes.com
Here is a punch to mix with the more flavorful American gins, from a recipe provided to The Times by the drinks historian David Wondrich His cocktails are light and summery, and a refreshing change from the usual gin and tonic This recipe makes 20 servings.
www.delish.com
If you'd like, save the orange peels to make candied citrus peel. Cut off the outermost peel of the fruit and reserve, then cut off remaining pith and discard.
cooking.nytimes.com
Though chefs these days get away with calling all sorts of grainy dishes risottos, the finished products often lack the creamy texture that makes classic risottos so appealing But that creamy texture is possible if whole grains are cooked separately and combined with some arborio rice, the traditional risotto rice Wild rice and corn contribute a New World character to this multicolored, multitextured risotto
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In this oven version of Yucatán-style pit pork, the meat marinates in an orange and achiote mixture before being wrapped in banana leaves and slow-cooked.
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Sweet mini pepper halves are filled with a savory blend of sprouted rice, Italian sausage, marinara sauce, and shredded cheese for pretty and delicious appetizer bites.
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Get Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto Recipe from Food Network
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This chicken-fried chicken sandwich recipe has chicken breast dipped in buttermilk, floured, fried until crispy, and topped with homemade pickled peppers.
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This quick and easy recipe makes a budget-friendly skillet of colorful bell peppers, jarred red sauce, and chicken breast served over pasta.
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Sliced, dried apricots are heated up in water, mixed with orange liqueur, sugar, and cornstarch and poured into an unbaked pie shell. An hour later, the pie emerges warm, luscious and very apricoty.