1624 almond red pepper Recipes

ground cinnamon, ground ginger, turmeric, black pepper, salt, olive oil, olive oil, chicken, cut into 6 pieces, wings and backbone discarded (about 3 lbs), unsalted butter, red onion, halved , then sliced 1/4 inch thick, garlic cloves, finely chopped, fresh cilantro, fresh flat-leaf parsley, water, mild honey, cinnamon stick (3-inch), dried apricot, separated into halves, whole blanched almond, kitchen string

ground cinnamon, ground ginger, granulated garlic, turmeric, black pepper, salt, olive oil, chicken, cut into 6 pieces, wings and backbone discarded, unsalted butter, red onion, halved , then sliced 1/4 inch thick, garlic cloves, finely chopped, fresh cilantro, fresh flat-leaf parsley, water, honey, cinnamon sticks, dried apricot, separated into halves, whole blanched almond

boned leg of american lamb (5 to 6 lbs.), kosher salt and pepper, extra-virgin olive oil, divided, loosely packed fresh mint leaves (from about 3 large bunches), toasted sliced almonds, lemon zest (from 4 to 5 lemons), lemon juice, red chile flakes

quinoa, water or 2 cups vegetable broth, olive oil, white wine vinegar, curry powder, turmeric, sea salt, black pepper, grated carrot, grated zucchini, chopped parsley, cranberries or 1/2 cup raisins, blanched sliced almonds, scallions, chopped, diced red onion

fresh lima beans, fresh yellow wax beans, trimmed and cut into 2-inch pieces, fresh green beans, trimmed and cut into 2-inch pieces, sherry or red wine vinegar, olive oil, salt, freshly ground black pepper, shaved fresh pecorino romano cheese, almonds, toasted

olive oil, smoky sweet paprika, garlic (puree), salt, pepper (fresh ground black or white ), flank steaks (about 2 lb), almonds (toasted ), parsley, leaves, mint leaf, capers, anchovies (made into a paste) (optional), garlic cloves (blanches), lemon (zested and juices), oregano (fresh ), red wine vinegar, extra virgin olive oil, baby arugula (for garnish on plates, as a bed, dressed with fresh lemon wedges and olive oil)

brussels sprouts, trimmed and thinly sliced, bacon, chopped, sliced almonds, minced garlic, red wine vinegar, salt and pepper to taste

fresh baby arugula, red onion, finely sliced, toasted slivered almonds, dried cranberries, balsamic vinegar, extra virgin olive oil, garlic clove, peeled and smashed, dijon mustard, salt, sugar, fresh ground black pepper

dijon mustard, honey, shallot, minced, red wine vinegar , preferably banyuls, extra-virgin olive oil, salt, freshly ground pepper, assorted baby lettuces, feta, preferably french, crumbled, smoked almonds, chopped

bacon, butter, red onion, thinly sliced, brussels sprouts, trimmed and halved, apple cider, sugar, salt, ground nutmeg, ground black pepper, sliced almonds, toasted

sliced fennel bulb (about 1 medium bulb), vertically sliced red onion, sliced fresh mint, fresh lemon juice, extravirgin olive oil, salt, freshly ground black pepper, sliced almonds, toasted

pork tenderloin, apple, chopped almonds, sugar, cinnamon, garlic powder, salt, ground pepper, olive oil, red wine, stock

watermelon, salt, extra virgin olive oil, balsamic vinegar or 1/4 cup cider vinegar, fresh ground black pepper, arugula leaves (about 4 cups loosely packed), blanched slivered almond, lightly toasted, sliced scallion, white and green parts, red radishes, thinly sliced (about 1 1/4 cups)

instant couscous, boiling water, salt, plus more for seasoning, grated orange zest, fresh orange juice, red wine vinegar, extra-virgin olive oil, onion, thinly sliced, orange, peeled , segmented and diced, chopped fresh mint leaves, chopped fresh flat-leaf parsley, head radicchio, shredded, freshly ground black pepper, toasted slivered almonds

egg white, sugar, sliced almonds, butter, melted, olive oil, red wine vinegar, fresh grated orange rind, fresh orange juice, poppy seed, salt, pepper, mixed salad greens, mandarin oranges, drained, green onion, sliced

extra virgin olive oil, fresh lemon juice, white wine vinegar, honey, salt and black pepper, paprika, garlic powder, kosher salt, boneless skinless chicken breasts (5 to 6 oz each), jarred fire roasted red pepper, white wine vinegar, sugar, almonds, toasted, tomato paste, kosher salt , to taste, red pepper flakes , to taste, red onion, sliced into 1 1/2 inch thick rounds, fennel bulb, sliced into 1 1/2 inch thick rounds, olive oil, salt and pepper, to taste, kalamata olive, pitted and halved, chopped fennel , fonds, reserved vinaigrette

olive oil, blanched almonds, coriander seed, crushed, dried red chili pepper, sea salt

jasmine rice, cooked to directions on package, turns around the pan in a slow , steady stream) extra-virgin olive oil, firm eggplant, cut into 1-inch cubes, yellow skinned onion, peeled and chopped, red bell pepper, seeded and diced, garlic , cracked away from skin with a whack between flat of knife and heel of hand, diced tomatoes, drained, a couple of heaping tbsp) mango chutney, mild curry paste or 2 tbsp (a generous palm full) curry powder, coarse salt, vegetable broth or stock, a handful (about 2 tbsp) cilantro leaves, finely chopped, optional, toasted sliced or slivered almonds, sliced scallions or chopped fresh chives