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Pepper Jack cheese and a jalapeño pepper add some heat, while chicken and white beans add plenty of protein and staying power. View Recipe Lemon-Garlic Clams with Brown Rice Risotto
Biber salçası ("pepper paste") is a part of cuisines of Anatolia Chutneys Vegetables served with a green goddess dressing dip Guacamole is an avocado-based dip that originated with the Aztecs in Mexico. [3] Ketchup is a sweet and tangy sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices.
Mojo sauce spread over Canarian wrinkly potatoes Mojo Canario. Mojo (Spanish pronunciation:, from Portuguese molho, meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called pimienta in Spain), garlic, paprika (called pimentón in Spain), cumin or coriander, and other spices.
Ajika, a dip in Caucasian cuisine, based on a boiled preparation of hot red peppers, garlic, herbs and spices; Ajvar, a relish made principally from red bell peppers, with garlic; Chili sauce and paste; List of condiments; List of dips; List of sauces; List of spreads; Muhammara or acuka, a hot pepper dip in Levantine cuisine
The Oxford Dictionary of English records piri-piri as a foreign word meaning "a very hot sauce made with red chilli peppers", and gives its ultimate origin as the word for "pepper" (presumably in the native-African sense) in the Ronga language of southern Mozambique, where Portuguese explorers developed the homonymous cultivar from malagueta ...
Used on virtually all leafy salads, dressings may also be used in making salads of beans (such as three bean salad), noodle or pasta salads and antipasti, and forms of potato salad. Salad dressings can be drizzled over a salad, added and tossed with the ingredients, offered on the side, or served as a dip, as with crudités or chicken wings.
8 ounces canned black beans White miso paste ... tenderizing dressing and a quick sauté), the tough green turns slightly wilted, surprisingly tender and deeply flavorful. Finish each plate with ...
A Peruvian variety, known as tallarines verdes [25] (meaning 'green noodles', from Italian tagliarini), is slightly creamier, lacks pine nuts (because of their rarity and prohibitive cost in Peru), may use spinach and vegetable oil (in place of olive oil), and is sometimes served with roasted potatoes and sirloin steak.