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Cooking spray. 2. poblano peppers (about 8 ounces) Kosher salt and freshly ground black pepper. 1 (16-ounce) package short pasta, such as shells or penne. ... Preheat oven to 350°F. Lightly ...
Poblano peppers and chipotles in adobo add a nice spice and smokiness to the dish. Top with your favorite garnishes, like shredded cheese, yogurt, avocado or lime wedges. View Recipe. Whole Roast ...
These breadcrumb-topped stuffed banana peppers are an easy dinner recipe. They're filled with sausage, cream cheese, and pimentos, and baked in a pool of marinara. ... Anaheim or poblano ...
Heat the oven to 450°. In a baking dish, combine the olive oil, garlic, poblanos and capers. Roast for 20 minutes, until the poblanos are tender. Let cool until warm, then stir in the tuna and basil.
The purée is not edible until cooked as red chile sauce. This is made by cooking the puree with garlic, salt – and occasionally oregano – and has the consistency of tomato soup. Discerning native New Mexicans prefer sun-dried over oven-dried red chile, as the oven-drying process gives it a non-traditional smoky flavor and a dark maroon color.
Ingredients for the preparation of the dish Restaurant in Puebla. Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce called nogada, pomegranate seeds and parsley; it is typically served at room temperature.
Shrimp and broccoli cook quickly in this easy, one-pot recipe, making it perfect for busy weeknights. Serve this healthy shrimp recipe over whole grains or rice. View Recipe
You get the convenience of cooking the chicken and peppers in one dish, with the added flavor and fancy-ish feel from a thyme-cream cheese stuffing and colorful sweet peppers beneath. Get the ...