125205 ajoarriero spanish red Recipes

red snapper, olive oil, onion, tomatoes, bell pepper, garlic, jalapeno, oregano, salt, pepper, lemon juice

red lentils, water, green capsicum, stalk celery, onion, carrots, cumin

red kidney beans, onions (chopped ), celery (finely chopped ), green onions (chopped ), sausage (sliced ), garlic cloves (minced )

red lentils, onion, garlic, water, olive oil, parsley, curry powder, salt

red kidney beans, chopped onion, chopped celery, chopped andouille sausage

red lentils, onion, diced, oil, curry paste, curry powder, ground turmeric, ground cumin, chili powder, salt, white sugar, minced garlic, ginger root, minced, tomatoes

red potatoes, cut in 1-in. cubes, fresh green beans, chopped cucumber, chopped onion, olive oil, white wine vinegar, old bay seasoning, salt

red peppers, seeded and sliced, onion, sliced, garlic cloves, crushed, diced tomatoes, water, vegetable bouillon cube, fresh basil, chopped, hot sauce

red bell peppers, pine nuts, toasted, grated parmesan cheese, olive oil, chopped garlic, whipping cream

red snapper fillets, olive oil, leeks (white and pale green parts only), thinly sliced, garlic cloves, chopped, tomatoes, chopped, chopped fresh tarragon or 1 tsp dried, balsamic vinegar

red bell peppers (about 2 lb), olive oil, eggplants, peeled , cut crosswise into 1/4- to 1/2-inch-thick rounds, fresh breadcrumbs made from crustless french bread, garlic cloves, minced, chopped fresh thyme, coarsely chopped pitted nicois olives or other brine-cured black olives, tomatoes, thinly sliced, anchovy fillets, drained

red potatoes, fresh tomatoes, fresh broccoli, fat free mayonnaise, yellow mustard, fat free italian dressing

red potatoes, kale, mustard greens, olive oil, garlic, lime juice, feta cheese

red bell pepper, baby spinach, extra virgin olive oil, lemon wedge, ground coriander, black pepper, basil leaves, cilantro

red-skinned potatoes, diced, thick-cut bacon, chopped, chopped onion, whole beets, drained, diced, milk, eggs, chopped fresh parsley

rouget (red mullet) fillets with skin (from four 3/4-lb whole fish), pin bones removed with tweezers, mild extra-virgin olive oil (preferably from liguria), divided, plus additional for drizzling, haricots verts, trimmed and cut into 1/4-inch pieces, dried apricots, cut into 1/4-inch dice, pine nuts, toasted, mint leaves , very thinly sliced crosswise, mint leaves

red-skinned potatoes, cut into quarters, fresh mint, chopped, feta-cheese, crumbled, brine-cured black olives (such as kalamata), pitted, chopped, extra-virgin oil