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Golden cherry tomatoes, yellow peaches, and orange bell peppers are the highlights of Chef John's sun-kissed gazpacho, a refreshing yet savory summer soup made easily in the blender.
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Beans, corn, scallions, bell peppers and onions are mixed together and napped with a vinaigrette dressing that has had a few niceties added: cilantro, pepper, cayenne and cumin. Toss and let sit overnight. Wonderful!
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Butternut squash, sweet potato, red peppers, and Yukon Gold potatoes are roasted with olive oil, balsamic vinegar, and herbs in this easy side dish.
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Get Picadillo Stuffed Peppers Recipe from Food Network
cooking.nytimes.com
Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
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Get Ham and Mortadella Sandwich with Provolone and Pickled Hot Pepper Relish Recipe from Food Network
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This spicy pasta salad is bursting with flavor and is liberally dotted with chunks of tomatoes and red and green peppers.
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Pre-packaged crescent roll dough gets baked into a single rectangle, then topped with ranch dressing-spiked cream cheese and crunchy vegetables.
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Skirt steak is the traditional cut used for fajitas It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less Either will be a good choice.
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Get 15-Minute Bean, Egg and Avocado Tostadas Recipe from Food Network
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Previously featured at Shrine Asian Kitchen Lounge & Nightclub, recipe by Chef Kevin Long. A delicious way to prepare and serve tuna steaks.