466 tricolored plate Recipes

penne pasta , cooked until al dente, pesto sauce, tomatoes, sun-dried tomatoes packed in oil, chopped roughly, oil , from sun-dried tomato, red chili pepper, chopped, garlic clove, crushed, spinach, baby leaf preferably, pine nuts, toasted, soft fresh goat cheese, sliced thinly

cleaned young squid , body and tentacles separated, tricolor peppercorns (i prefer the different flavors of the tricolor) or 1/2-3/4 tsp black peppercorns, szechuan peppercorns (individual , to taste and depending on the freshness of your peppercorns), flour, sea salt, cayenne pepper , to taste, garlic powder, vegetable oil or 2 -3 cups peanut oil, for frying, chili-garlic sauce, for dipping (or other favorite dipping sauce)

turkey carcass, onion (optional), stalk celery (optional), diced tomatoes, garlic clove, put through press, thyme, salt and pepper, to taste, frozen spinach, tricolor rotini pasta, parmesan cheese or asiago cheese, for garnish

garlic cloves, minced, olive oil, cannellini beans, undrained and divided, kidney beans, undrained and divided, chicken broth, vegetable soup mix, frozen cooked meatballs (you may also use homemade), diced tomatoes with basil oregano and garlic, dry crushed red pepper, uncooked tricolor rotini pasta, carrot, diced (optional), fresh spinach , torn, shredded parmesan cheese, chopped fresh parsley

pumpkin, canned , measured after draining (250 ml), baby carrots , cooked until tender (250 g), sugar, salt (use flaky sea if possible), cinnamon, frozen spinach (500 g), sour cream, see note in directions (325 ml), nutmeg, salt, artichoke hearts, drained well, laughing cow cheese , 4 wedges, salt, crescent rolls , made from crescent roll dough

ripe avocado, buffalo mozzarella, tomatoes, halved, olive oil, basil leaves, fresh ground black pepper

boneless skinless chicken breasts, onion, chopped, olive oil, garlic cloves, minced, very strong coffee (double strength, at least), dark brown sugar, cider vinegar, dry mustard, salt, black pepper (or tricolor pepper)

dried porcini mushrooms, water , as needed, uncooked wild rice, butter, chopped onion, chopped fresh rosemary or 1/2 tsp dried rosemary, shredded carrot, uncooked white rice, chicken broth (6 cups total ), freshly ground black or tricolor pepper, chopped fresh parsley

cream cheese, softened at room temperature, goat cheese, softened at room temperature, garlic cloves, finely minced, pesto sauce, sun-dried tomatoes, chopped

smooth peanut butter (natural style preferred ), plain yogurt, ground coriander, cayenne pepper, or more to taste, freshly ground black or tricolor pepper

lean bacon , cut crosswise into 1/2 inch strips, unsalted butter, olive oil, vidalia onions, sliced thin, garlic, chicken broth, dry white wine, dried thyme or 1 tsp fresh thyme, bay leaf, well-chilled heavy cream or 1/4 cup half-and-half, creme fraiche or 1/4 cup cream cheese, fresh lemon juice, tabasco sauce , to taste, freshly grated nutmeg, crouton, sliced scallion, salt , to taste, fresh ground black pepper or tricolor pepper, to taste

green bell pepper, red bell pepper, yellow bell pepper, ground beef, ground turkey, white bread , cut into cubes, crushed tomatoes with basil, garlic cloves, minced, egg, onion, chopped, chopped sage leaf, plus 6 to 8 whole leaves, for frying, few dashes worcestershire sauce, few dashes hot sauce, salt & freshly ground black pepper, oil, vegetable oil, for frying

your favorite firm lentils, halved and thinly sliced yellow sweet onion (1 small onion), japanese eggplants, in 1/2-inch slices (i prefer the thinner-skinned japanese variety) or 1 medium globe eggplant, halved and in 1/2-inch slices (i prefer the thinner-skinned japanese variety), garlic cloves, minced (2 tbsp), chopped fresh parsley, chopped fresh basil, drained capers, sweet paprika (use good quality paprika!), salt, freshly ground tricolor pepper , amount to your preference (you can use black pepper if you don tsp have tricolor), swiss chard leaves, and stems (about 8 leaves and stems, and more to taste if desired), lemon juice, red wine vinegar, drops balsamic vinegar , to taste, crumbled feta cheese, for garnish

dried tricolor tortellini (about 1/2 of a 7-oz package), broccoli florets, smoked polish sausage , halved lengthwise and thinly bias-sliced (fully cooked), butter or 1 tbsp margarine, garlic clove, very finely minced (or to taste), all-purpose flour, caraway seed, milk or 1 cup half-and-half, swiss cheese, shredded (1 cup), coarse grain mustard

beets, vegetable oil or 1 1/2 tsp olive oil, fennel bulbs, with stalks (1 1/4 lb), sliced belgian endive (about 2 small heads ), coarsely chopped walnuts, toasted, fresh baby spinach, kosher salt, fresh ground black pepper or 1/4 tsp tricolor pepper, champagne vinegar, balsamic vinegar, honey, freshly grated orange rind, fresh orange juice, freshly chopped basil, minced fresh shallot , to taste (optional), extra virgin olive oil, dijon mustard, nutmeg , to taste, kosher salt, reserved minced fennel leaves, crumbled feta cheese (optional)

shell pasta or 8 cups rotini pasta, tricolor, uncooked, lean ground beef or 1 lb chicken, italian-style stewed tomatoes or 2 (19 oz) cans mexican-style stewed tomatoes, tomato paste, green pepper, chopped (optional), dried basil or 1 tsp italian seasoning, salt, fresh ground black pepper, shredded cheese , preferably a 4-cheese blend

red bell pepper, yellow bell pepper, orange bell pepper, red onion, chopped, fresh basil, thinly sliced, chopped fresh cilantro, white wine vinegar, olive oil, sugar, fresh ground black pepper, diagonally cut french baguettes (1/4 inch thick )

tortellini , tricolored.cooked, extra virgin olive oil, mushrooms, sliced, walnuts, chopped, heavy whipping cream, black pepper, fresh parmesan cheese, grated