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6472 recipes for "pepper"
6472 recipes
Grilled Rib Steak

Grilled Rib Steak

Mar 6, 2006

Spaniards, like Canadians, love to indulge in large pieces of juicy, simply prepared grilled beef brought to the table to slice and serve family style. You may have to ask the butcher for a one-rib roast about 2 inches (5 cm) thick. Season with sea salt.

Perogies

Perogies

Dec 2, 2011

This delicate dough requires light handling but the tender results are worth the effort. Keep the perogies on a flour-dusted dish towel as they are assembled.

Sirloin with Roasted Garlic Topping

Sirloin with Roasted Garlic Topping

Jul 14, 2005

This steak, with accents of garlic and rosemary, makes enough for two meals. Serve half the first night for dinner along with grilled zucchini, the rest on sandwiches or in a salad the next day. Serve the extra garlic on the side for guests to spread on crusty bread or zucchini — or even to enjoy on its own.

Pork Pie With Oka Mash

Pork Pie With Oka Mash

Nov 4, 2011

This twist on shepherd's pie features smoky, spicy chorizo and flavourful Oka cheese. A casserole this large will take several days to thaw in the fridge, so don't worry if it's still a bit firm after thawing for a day. The partial thawing just allows it to reheat a bit more evenly.

Turkey Con Queso Bake

Turkey Con Queso Bake

Jul 14, 2005

Chili con queso is typically served as an appetizer with corn chips, tortilla chips or vegetables. By borrowing this idea and combining it with a turkey wrap, a new dish emerges. When assembling the dish, the sauce may seem too generous, but it eventually thickens and provides enough to spoon luxuriously over the rolls.

Turnip, Potato and Swiss Chard Hash

Turnip, Potato and Swiss Chard Hash

Dec 3, 2012

The humble turnip becomes a superstar in this mildly spicy dish. Serve it as a welcome addition to your harvest feast and watch as friends and family become enthusiastic turnip lovers. If you don't have a large enough skillet, divide the mixture between two smaller pans.

Chicken with Cashews

Chicken with Cashews

Jul 14, 2005

Cashew trees grow abundantly in much of India, and the nuts are used many ways, here as the thickening as well as flavouring agent in a rich, creamy sauce typical of the delicately flavoured cooking of northern India. This type of mild sauce thickened with nuts is known as korma.

Baked Couscous-Stuffed Onions

Baked Couscous-Stuffed Onions

Apr 8, 2013

Baking the onions at a high temperature caramelizes them and turns them into sweet little vessels for a savoury couscous filling. Serve them as a main course or use smaller onions for a delicious side dish.

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