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This cheese ball is perfect for Halloween, or just for serving guests at the Dreadfort.
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Up your fajita game with easy shrimp fajitas.
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This recipe is by Marian Burros and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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We love that word - easy. The peppers pre-cook in the microwave while you make the tomato, bean, corn, and green onion stuffing. When both are ready, stuff the peppers, and pop in the microwave again. Top with cheese. Easy!
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Enjoy these traditional savory stuffed peppers without all the extra carbohydrates and plenty of flavor.
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If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics You can reduce the number of chiles or opt for milder ones if you're not looking for a kick
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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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Weighting the assembled sandwiches helps to soften the bread and compress the layers, so the sandwiches are easier and neater to eat.
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Get Green Bean Casserole Recipe from Food Network
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Chicken breasts make a fine change of pace for tostada filling, along with tomatoes, lettuce and bell pepper. A garnish of salsa with fat-free sour cream and Cheddar or jack cheese keep this dish a healthy one.
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Garlic, serrano peppers, and garam masala are cooked with cabbage and potatoes in the Indian-inspired masala cabbage soup.
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Green tea kasutera, a Japanese sweet bread, is naturally green thanks to matcha green tea powder added to the batter.