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A versatile vegetarian sauce recipe with eggplant, bell peppers, and tomatoes for topping pasta, polenta, grilled fish, or steaks.
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This recipe is by Trish Hall and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The cutest eggs we ever did see!
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This cool and crunchy salad with colorful bell peppers, wild rice, and a hint of lemon pairs well with grilled chicken.
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With a sweet-savory topping of crunchy pancetta, roasted peppers, and onions with a little rosemary.
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Enjoy these lemon pepper chicken wings just like your favorite restaurant makes them; enjoy them on the day of the big game!
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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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In this easy preparation, salmon fillets are seasoned with fresh lemon juice, parsley, and pepper, then seared in a skillet before being finished in a hot oven.
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This deliciously savory red pesto will make you never want to go green again.
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Peppers and onions are cooked with a liquid smoke and Worcestershire sauce mix to go with grilled steak to make these fajitas.
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A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
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This is a mac n cheese dish that goes great as an entree, or a side dish! It was inspired by a traditional mac and cheese recipe, however I thought it needed...