|Taste + Color|
|by Claudia Uribe Touri|
This book offers a "color manual" for the contemporary cook, over 140 exotic, yet easy and economical recipes - all color coordinated.
Tip: Try colored peppers for more results.
1 - 10 of 21 for multi colored peppers
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13 x 9 ... hard cheeses and pepper. Pour into ... at 325° for 1 1/2 hours or until filling is set – very, very light golden color on top – do not burn.
Cook pasta as directed, drain and rinse in cold water, drain again. In large bowl, combine all ingredients except dressing, toss gently. Add dressing ...
Serves 15 to ... cauliflower, carrots, green pepper, olives, green ... mixture. Pour in Diavolo Sauce and dressing. Toss and refrigerate at least three hours.
(I throw in the whole cupboard.) Toss all ingredients in bowl except for lettuce which should surround salad and croutons which are added just before ...
Cook tortelini and ... salami, ham and peppers in juliene strips. Cut broccoli in flowerettes. Cut up remaining ingredients and toss with Greek dressing.
In a saucepan ... mustard, salt and pepper. Gradually stir ... to 30 minutes or until bubbly and heated throughout. Serves 4. This recipe can be doubled.
Mix all ingredients. Add bottle salad dressing and seasoning spices to your taste. If necessary add a little more salad dressing. Optional: black or ...
Prepare and measure all ingredients. Whisk softened cheese with vinigiarette. Fold ingredients into mixture and chill. Layer serving dish with ...
Mix first 4 ingredients together; boil. Drain and mix pasta. Add to above 4 ingredients then add veggies. Huge batch. Make 24-48 hours ahead and ...
Cook pasta according to package. Rinse with cold water. Season chicken breasts, back and front, with poultry seasoning. Grill or sauté. Let cool. Cut ...
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