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Grating plum tomatoes for Catalan fish stew makes an instant puree. Cooking the tomato puree with serrano ham and olives adds layers of flavors to the stew.
cooking.nytimes.com
This crunchy, colorful stir-fry has an added kick from serrano chiles I can’t resist buying an array of beans when they’re at summer farmers’ markets I love to mix yellow and green beans in this crunchy, colorful stir-fry, but don’t hesitate to make it if all you can find is green
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These baked meatballs are seasoned with garlic powder, onion powder, seasoned salt, rosemary, thyme, and paprika.
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This is a quick-and-easy stir-fry vegetable dish with bell peppers and red onion seasoned simply with sesame oil, salt, and pepper.
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This simple chicken curry recipe with curry powder and ground ginger can be served on rice or noodles.
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This salad couldn 't be easier to fix. The dressing is bottled but zipped up with a bit of salad seasoning mix. The pasta only takes moments to cook and while it 's doing that you can combine the chopped tomato, bell pepper, red onion, and black olives. Refrigerate overnight to mingle all the nice flavors. Serves six.
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Spicy onions just like the ones served in Indian restaurants as a side dish! Delicious served with crispy pappadums as a starter for any Indian meal!
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Sauteed Portobello mushrooms, garlic, colorful peppers, and slightly smoky provolone give this gourmet sandwich a rich and distinct flavor.
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Fried plantains are a traditional treat in many parts of the world. This recipe delivers a sweet and savory plantain everyone will enjoy.
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This is a Lebanese dish that my mother's side of the family had at every get together and it was always the first thing gone!
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Get Fried Scrapple and Egg Sandwich Recipe from Food Network
cooking.nytimes.com
In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours That’s a lot of unattended prep time before you get around to frying them in a slurry of lard and butter flavored with country ham This is a time commitment, but the result — cooked in a cast-iron pan — is food to impress, and impress deeply, a dish made of humble ingredients that would be welcome on the finest china