From Cooking Channel - Kelsey Nixon. The Romesco sauce is served alongside the grilled shrimp as a dipping sauce. YUM! Prep time does not include marinating time for shrimp.
Author: DailyInspiration
Slightly sweet, not too spicy. Serve with tortilla chips. Print copies of this recipe, people always ask for it!
Author: Gina Rae Vinson
An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Robert Krol of Crozier's, featured in The Louisiana New Garde television series.
Author: Molly53
A rich, spicy, creamy soup. Leave out the chipotle chile (dried, smoked jalapeno chile) if you don't want it spicy. This is from the Suzanne Somers book Eat, Cheat, and Melt the Fat Away, and fits the...
Author: PanNan
These are wonderful to use in so many recipes, use right away or refrigerate in a jar --- to store in the refrigerator place the cooled roasted peppers in the jar then cover with oil, add in a pinch of...
Author: Kittencalrecipezazz
This was posted in the Houston Chronicle. It's similar to a dish served at Goode Co. Seafood restaurant. A refreshing summer treat. You can serve it with tortilla chips as an appetizer, or as a topping...
Author: PanNan
Growing up My aunt used to serve stuffed peppers in the frozen box. They were good, but I have been looking for a good homemade recipe, that would knock my socks off. I found several that seem ok and none...
Author: Miss Angee82
While camping in Florida I decided to combine three of my favorite vegetables together for a tasty side dish.
Author: AcadiaTwo
This is Italian all the way, and super delicious! Cook time includes marinating time. This recipe can be used in a Lite-Bleu meal plan. All Lite-Bleu recipes are complete meals that we designed for our...
Author: 2Bleu
Make and share this Ratatouille With Chickpeas -- Crock-Pot recipe from Food.com.
Author: Katzen
The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread."
Author: Lavender Lynn
A meatless version of a Louisiana staple. It is thick so thin it with water if desired. Serve with garlic bread. You can use regular brown rice, but it takes longer.
Author: Outta Here
Had this at a potluck picnic and it was wonderful. I sought out the woman who made it and got the recipe. The secret is to drain it before serving so it isn't swimming in dressing. Serve with tortilla...
Author: Ducky
This is great with an Italian dinner, esp spaghetti but try adding in some leftover cooked pasta and cooked meat (chicken is great) and you have a perfect for summer main dish salad! Cooking time is time...
Author: LAURIE
DH had this soup at a restaurant well before I had, and he loved it so much he took me there to taste it so I could re-create it at home. This is a very spicy soup, but could be made less spicy by substituting...
Author: CarrieM5323
These fantastic peppers were the highlight of another rainy afternoon. I used vegetarian mock ground beef but you can use the real thing if you desire!
Author: Shannon Cooks
These are excellent when served with cheese and crackers. I eat them straight from the jar all year long. They go great with beer too.
Author: whiskey101
A salsa with no tomatoes, for olive lovers. It's full of strong flavors. Can be prepared in a food processor, but I just chop with a knife. Serve with tortilla chips, bagel chips, crackers etc.
Author: Monstr
Make and share this Roasted Red Bell Pepper Zucchini & Yellow Squash recipe from Food.com.
Author: southern chef in lo
Talk about a face mask! This will melt your face off! Dare you try I hope you have a stomach of steel. My husband has been asking for a very hot jelly. My other jelly recipes are not hot enough for him....
Author: Rita1652
A hearty Mexican vegetable dish made with red kidney beans. To vary the dish, vary the beans. And to make it vegetarian, omit the bacon or replace it with vegetarian sausage. I have posted this recipe,...
Author: bluemoon downunder
Gina says every once in a while, she and the girls go on a little veggie kick to take a break from eating meat. This is a hearty, spicy chili that is so satisfying that even Pat, her husband loves it!...
Author: Sharon123
Make and share this Mohambra - Capsicum Spread recipe from Food.com.
Author: Coasty
Make and share this Vegetable Medley Saute recipe from Food.com.
Author: weekend cooker
Several years ago I attended a wedding at Pinehurst Resort in N.C. This bisque was served and I absolutely loved it! I wrote to the resort and asked if they would share the recipe and they did! I'm posting...
Author: G.I. Joe Girl
My sister introduced me to frying cubanelles with this recipe. I also have used yellow, red and green bell peppers for added color and a different taste. Enjoy!
Author: AcadiaTwo
A southwest version with black beans and corn. The peppers are sliced lenghtwise for quicker cooking.
Author: Lorac
Make and share this Colorful Vegetable Saute recipe from Food.com.
Author: jkoch960
Make and share this Acini Di Pepe With Zucchini and Peppers recipe from Food.com.
Author: chia2160
These are really good and surprisingly mild. When on a low-carb diet they add some zip to some sometimes bland meals.
Author: jovigirl
Make and share this Bean and Bell Pepper Salad recipe from Food.com.
Author: Olive
We made this recipe credited to Mark Bittman that was published in the April/May 2013 "Vegetarian Times" and really enjoyed it. My friend and I topped ours with parmesan. We used fresh thyme and the Roma...
Author: Dr. Jenny
This recipe started off as a chicken salad but I wanted something warmer and I had raw green prawns at home so it ended off as a stir-fry. For the noodles I used Fresh Thai Noodles which are yellow in...
Author: Chef floWer
This is the recipe my mom always made when I was little, in my Italian family in NJ:) It's very simple but delicious, and I find the simplest recipes are always my favorites.
Author: Midwest Maven
Can you stand the heat? If so try my most requested starter. They have been a hit everytime I make them. Simple recipe for major taste. I have never had one "left over". They are best when grilled, but...
Author: The Finnish Chef
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
Here's a spicy vinegar for those of you that like it HOT! You can use any chili pepper you can get. Use to flavor your salad dressings or to marinade any piece of meat you like. This is a great way to...
Author: Rita1652
I was preparing recipe #227325 posted by chef #296027 and found this recipe/technique online for the ancho chile puree called for. Apparently, the Food Network's Bobby Flay uses this puree in several recipes....
Author: FolkDiva
I lost this recipe and I found it just this morning, while going through a bunch of old papers. I'm so HAPPY! I'm posting it immediately so it won't get lost again! I got this from a former co-worker,...
Author: Lennie
Another nice hummus recipe that makes use of my garden's peppers by way of The Wichita Eagle who got it from the North American Olive Oil Association. This one is a little lighter on the lemon & tahini...
Author: Busters friend
From the cooking demonstration table at our local grocery store...soooooo good! If using wooden skewers, remember to soak them in water at least 30 minutes before using so they don't burn on the grill....
Author: winkki
Make and share this Chiles Rellenos in Tomato Broth recipe from Food.com.
Author: Kirstin in the Couv
An addition of garlic to my dried peppers recipe #73907. Make your own chile powder or flakes with those extra garden peppers. Be sure to use gloves when handling hot peppers. Becareful when grinding not...
Author: Rita1652
Make and share this Creamy Salmon and Pasta Salad recipe from Food.com.
Author: Diana Adcock
Make and share this Chile Molido (red Chile Powder)for Marla recipe from Food.com.
Author: Rita1652
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
This makes a huge amount, take to a pot luck. You will be asked for the recipe! I love the saltiness of the green olives. I like a lot of olives, so I add extra. This is delicious as a side dish or main...
Author: BethR
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
Sweet and salty just right for that tapas party. This can be made ahead and chilled to be served hot or cold.
Author: Rita1652
This is a Andrew Weil,MD recipe. This version has no oil making it extremely low in calories, but don't worry, it's very high in flavor!
Author: Happy Harry 2