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Get EATS! Heat 5-Pepper Sauce Recipe from Food Network
Get EATS! Heat 5-Pepper Sauce Recipe from Food Network
www.delish.com
"It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett. "The question for the chef is, how do you not screw it up?" Lett's answer is to keep things simple.
"It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett. "The question for the chef is, how do you not screw it up?" Lett's answer is to keep things simple.
Ingredients:
olive oil, carrots, celery ribs, onion, red bell pepper, sugar snap peas, red pepper, mint leaves
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Get Pork Chops with Red Chile Pepper Sauce Recipe from Food Network
Get Pork Chops with Red Chile Pepper Sauce Recipe from Food Network
Ingredients:
pork, jalapeno peppers, vegetable shortening, salt, garlic powder, black pepper, water, cloves, spanish rice
www.delish.com
You'll never top your bagel another way again.
You'll never top your bagel another way again.
Ingredients:
cream cheese, artichoke hearts, spinach, mozzarella, parmesan, garlic, parsley, red pepper flakes, bagels
www.allrecipes.com
An easy-to-make marinade enhances broiled salmon with the sweet-spicy flavors of brown sugar, soy sauce, olive oil, lemon juice, red pepper flakes, garlic and onion powders, and fresh cilantro.
An easy-to-make marinade enhances broiled salmon with the sweet-spicy flavors of brown sugar, soy sauce, olive oil, lemon juice, red pepper flakes, garlic and onion powders, and fresh cilantro.
Ingredients:
salmon, red wine vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, brown sugar
www.delish.com
The best marinara sauce doesn't require hours of simmering. All you need is an hour in the oven.
The best marinara sauce doesn't require hours of simmering. All you need is an hour in the oven.
Ingredients:
olive oil, onion, garlic, red pepper flakes, oregano, san marzano, spaghetti, parmesan cheese, basil
www.allrecipes.com
Buttermilk, brown sugar, and cake flour put the "velvet" in this chocolaty red velvet cake brightened with old-fashioned ermine frosting.
Buttermilk, brown sugar, and cake flour put the "velvet" in this chocolaty red velvet cake brightened with old-fashioned ermine frosting.
Ingredients:
flour, cake flour, cocoa, baking soda, salt, buttermilk, vanilla, brown sugar, butter, eggs, sugar, milk
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Get Corn on the Cob with Roasted Red Bell Pepper Butter Recipe from Food Network
Get Corn on the Cob with Roasted Red Bell Pepper Butter Recipe from Food Network
www.allrecipes.com
Pork marinated in a marsala-honey sauce is simmered and served on a roll alongside a sweet and spicy sauce in this pork chop sandwich recipe.
Pork marinated in a marsala-honey sauce is simmered and served on a roll alongside a sweet and spicy sauce in this pork chop sandwich recipe.
Ingredients:
marsala wine, honey, cloves, pork, rice vinegar, sugar, salt, red pepper flakes, french rolls, lettuce
cooking.nytimes.com
It’s not just cilantro-and-mint salad, of course There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly dressed with lime juice and oil It’s a terrific salad to serve as a foil to spicy food, or to sprinkle on a taco as kind of green-ish version of pico de gallo.
It’s not just cilantro-and-mint salad, of course There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly dressed with lime juice and oil It’s a terrific salad to serve as a foil to spicy food, or to sprinkle on a taco as kind of green-ish version of pico de gallo.
Ingredients:
cilantro leaves, parsley leaves, mint leaves, arugula, lettuce, red pepper flakes, lime juice, olive oil
www.delish.com
Vodka adds a spicy flavor to this popular Italian American sauce.
Vodka adds a spicy flavor to this popular Italian American sauce.
cooking.nytimes.com
This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?) This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher It is simple to prepare â 45 minutes from start to finish -â but full of bright, sophisticated flavors
This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?) This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher It is simple to prepare â 45 minutes from start to finish -â but full of bright, sophisticated flavors
Ingredients:
prosciutto, olive oil, red onion, tomatoes, red pepper flakes, perciatelli, pecorino romano