Great for antipasta or on sandwich. Can be added to salads. Great with Italian ham and fresh Mozzerella or cream cheese on a platter.
Author: P3350
A recipe I got at the market. I'm posting it here to not lose it. I don't know how many serving it gives. So I'll guess for 4. Tell me how much serving you got if you try it.
Author: Boomette
From Carla Hall's Cooking With Love. Be sure to buy thin wonton wrappers made with an egg-based dough, not the thicker dumpling wrappers made from an eggless flour-based dough.
Author: Brookelynne26
I saw this being prepared on 'Canadian Living Cooks' and haven't made it yet. It looked so stunning and delicious on the show that I thought I would share it with everyone. I think its a wonderful lunch...
Author: Miraklegirl
I got this from Calling all Cooks on the Food Network, courtsey of Cynthia Garcia. This is an awesome recipe. So good. I think it is intended to be a meal in itself, but I use as a side dish. Serving size...
Author: pines506
Make and share this Asparagus With Roasted Red Peppers recipe from Food.com.
Author: DeSouter
So the only way my husband agreed to go vegan was if I found a replacement pepperoni. The store bought ones are way too expensive so here is the winner!! This recipe is adapted from the Vegan Dad. This...
Author: Mindelicious
Stuffed Chilies with melted Cheese and a crusty shell ready to eat quickly and easily.Add refried beans, flour tortillas and your favorite Salsa and you have a perfect Mexican Restaurant night out.I have...
Author: School cooker
Easy and delicious! The flavors will explode in your mouth. You can add other grilled vegetables with it, such as portobello mushrooms or onions. You could even do this in a grill pan if necessary! From...
Author: Sharon123
These vegetarian friendly cakes are served with an addictive nontraditional pesto that gets its creaminess, and lovely light green color from avocados; complete the meal with a salad of sliced tomatoes...
Author: Manami
Make and share this Roasted Red Pepper, Garlic and Anchovy Appetizer recipe from Food.com.
Author: Crazy Chef Bob
Yet another way to use the abundant garden zucchini. The dark green skin adds color contrast to the slaw.
Author: southern chef in lo
This medley of healthy, colorful vegetables includes julienne strips of zucchini, carrot, sweet red pepper, and yellow squash. Using a sugar substitute adds a subtle sweetness to the dressing without all...
Author: Feast Your Eyes
This asparagus casserole is baked with white sauce, made with cheese and a topping of buttered bread crumbs. I found this recipe at southernfoods.com and was impressed that it was so easy to make as well...
Author: Chippie1
Time to drag out the BBQ and fire it up, along with the wine coolers! This is delish! What a great way to celebrate a summer get-together, pool party, or just to have the family together!
Author: FLUFFSTER
Make and share this Cucumber & Pepper Relish recipe from Food.com.
Author: Michelle_My_Belle
Make and share this Creamy Salmon and Pasta Salad recipe from Food.com.
Author: Diana Adcock
Sweet and salty just right for that tapas party. This can be made ahead and chilled to be served hot or cold.
Author: Rita1652
Make and share this Stuffed Bull's Horn Peppers recipe from Food.com.
Author: FionaPap
This makes one quart. Great for when you want to put together some jalapenos out of season. I don't use a water bath on this, since it's just one jar, but you could if you wished.
Author: PalatablePastime
I have been making this recipe for many years and have had excellent success each and every time. They stay nice and crunchy for a long time.
Author: William Uncle Bill
I always seem to have an abundance of peppers and zucchini in my garden....and I'm a pasta lover. What better way to serve them together than a nice refreshing summer salad.
Author: MsBindy
Stuffed bell peppers with a twist! Not your usual rice and beef stuffed peppers, but a mix of meat, delicious spices, fruit and wonderful pine nuts! Great recipe!
Author: breezermom
A spicy appetizer (or salad) from Guam. NOTE: They use very hot chilies, so adjust type to your tastes. Also, make sure NOT to use the sweetened baking coconut. Fresh is best. Serve with tortillas or recipe...
Author: Outta Here
Make and share this Baked Jalapeno Bacon Poppers recipe from Food.com.
Author: Chef GreanEyes
An excellent party appetizer. Just make sure you have plenty of tequila on hand to put out the fire (or add to it!)
Author: Witch Doctor
My aunt got this recipe years and years ago from a recipe exchange train, and I so love this dish. It is absolutely delicious. It is great for almost anything from a side dish, a snack, potlucks, picnics,...
Author: Eyemadreamer
Forget those tubs in the supermarket, they never taste like the real thing. I always use Ziyad brand products for a more authentic middle eastern taste.The addition of the "tetbeleh" is how it is mainly...
Author: chef FIFI
I was recently in Gettysburg where I had a bowl of sweet red pepper and gouda soup. It was really good. I couldn't find a similar recipe on this site, but I found one on a blog spot called "dinnerdoldrumsnomore"....
Author: Staten Island Slovak
These sweet mini stuffed peppers are elegant, delicious, and colorful. They can be made a day ahead and refrigerated. Simply stage them on a serving dish and heat in a microwave oven when company arrives....
Author: Peter Steriti
Make and share this Red Pepper Savory Jam recipe from Food.com.
Author: Lorrie in Montreal
Take two frustrating attempts to make a different stuffed green pepper soup and a wonderful blizzardy day and you end up with a soup that mirrors a stuffed green pepper, exactly! There's nothing like dogged...
Author: The_Swedish_Chef
I wouldn't call this lasagna, but I kept the recipes original name. It is low in fat and calories. From New Dieter's Cookbook. Polenta must cool for 1 hour. I like my veggies more crisp, so I barely cook...
Author: FrVanilla
Summer after summer, we make batch after batch of gazpacho and, after trying many recipes, have determined that this is IT. It is adapted from a recipe published in the Times in 1968 -- a Craig Claibourne...
Author: Chef Kate
Make and share this Iced Gazpacho With Homemade Garlic Croutons recipe from Food.com.
Author: Midwest Maven
A terrific tangy side to any type of meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Author: Molly53
Im sure this recipe has been done many times before, but I started making it several years ago with some friends. Simple, though a little bit labor intensive, and, if you like hot peppers, delicious!!...
Author: bwhelms1
What makes these Spanish? Why, it's the inclusion of sherry vinegar. Another winner from Jose Andres.
Author: Rinshinomori
I like my vegetables crunchy most of the time and this dish fits the bill. It's colorful, fresh and mild, and snowpea sweet. You could double the recipe and use the extra next day in a salad.
Author: sugarpea
When bell peppers fill the local farmer's market, I make this refreshing salad to serve with grilled meats. From Light & Tasty Magazine, 2004.
Author: Kizzikate
These are so simple and so satisfying. You cannot eat just one. I measure things according to look, so feel free to adjust to your taste.
Author: Gina9337
The biggest thing to know about this recipe is it is designed to be as hot or not as you want it. You can pick the hot sauce, and the type of peppers you use depending on how hot you want it. The Mongolian...
Author: Katmarie85
Recipezaar already has 11 recipes for piri piri (sauce, dressing, oil, spice) and 10 recipes using it, so why add another? First, piri piri is in the cuisines of Africa, Portugal, South America and the...
Author: Gandalf The White
Hot, salty, and a little sweet! Chile fanatics will be happy to munch on these just as they are, and they also go great with rice and scallion pancakes! A traditional banchan made with soy sauce, lemon...
Author: Sharon123
Make and share this Super Savory Shrimp Fajitas recipe from Food.com.
Author: Sherrybeth
Choose peppers that can stand up easily, as they are baked upright. Garnish with lemon wedges. Published in the Jerusalem Post, Sept. 07.
Author: Yaffa