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Add the tomato paste, salt, cumin, paprika, black pepper, and garlic; cook, stirring frequently, until fragrant. Add the tomatoes and zucchini and cook until softened, 3 to 5 minutes.
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
Pizza Casserole. From the realms of cheesy pizza and bubbling baked pasta comes a new family favorite: pizza casserole. Loaded with sausage, veggies, and plenty of cheese, this meal has all of the ...
It’s also loaded with red onion, corn kernels, cherry tomatoes, orange bell peppers, and avocado. The soft beans, crunchy onion and pepper, and creamy avocado satisfy all the tastebud ...
The bits of meat that stick to the bottom of the pot are what give a Cajun jambalaya its brown color. A little vegetable oil is added if there is not enough fat in the pot. The trinity (of 50% onions, 25% celery, and 25% green or red bell pepper, although proportions can be altered to suit one's taste) is added and sautéed until soft. Stock ...
This dish is mainly served during the Christmas season or for special occasions. [4] The sofrito is the most important part of seasoning the rice. In Puerto Rican cooking sofrito, which is used as a base in many recipes, typically consists of the following ingredients: Recao, cilantro, yellow onions, garlic, aji dulce peppers, red bell pepper, cubanelle peppers, and tomatoes or tomato sauce.
Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with small red beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf), and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. [1]
This beauty comes together in one pot, so it's as convenient as it is devourable. Go ham with the freshly cracked black pepper. Go ham with the freshly cracked black pepper. Get the recipe