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- Green Pepper and Tomato
Recipe using herbs, tomatoes, paste, and parmesan cheese. Serving four. - Italian Yellow Pepper Soup
Serving four and made with vegetable or beef stock. - Jalapeño Sesame Soup
Chicken stock with heavy cream, tahini, cayenne, nutmeg, and ginger. Eight servings. - Pepper and Tomato Soup
Made with cabbage, tomatoes, and herbs. Six servings. - Pepper Rainbow Soup
Multicolored peppers with chives, egg yolks, lemon, broth, and rice. - Pepper Soup
Calls for beef, tomatoes, potatoes, and rice. Four servings. - Pepper Soups
Site offers several recipes. - Poblano Soup with Broth
Chicken broth with chiles, corn grains, and onion. - Recipezaar: Pepper Soup
Presents a collection of dishes. - Red Pepper Bisque with Seafood
Uses shrimp, scallops, onions, apples, corn, and carrots. Six servings. By The Washington Post. - Red Pepper Soup
This versatile recipe is not only a soup but also can be used as a sauce for pasta, fish, or chicken. - Roasted Pepper Soup
Recipe using chicken stock, garlic, and heavy cream. - Roasted Yellow Pepper Soup
Using milk, stock, flour, butter, and garlic. Four to six servings. - Smoked Red Bell Pepper Soup
Prepared using hickory chips on a grill. - The Soup-aholic: Lance Armstrong's Yellow Pepper Soup
Contains honey, sour cream, vegetables, spice, and broth. - Spicy Chantaboon Rice Noodle Soup
Combines a wide assortment of ingredients from meats to seafood and peanuts. - Stuffed Pepper Soup
Using ground beef, brown sugar, rice, and tomato sauce. - Sweet Pepper Soup ("Acquacotta")
Serving six, this recipe calls for eggs, onion, and tomato. - Un Stuffed Bell Pepper Soup (Vegan)
Brown rice with soy sauce, tomato paste, celery, and carrots. Twelve servings.
Random Indian Recipes:-
- Mango Milk Shake
Remove the skin of mango and collect the pulp. In pulp add sugar and 1 cup of milk. Mix above ingredients in mixer to make fine pulp. Now add remaining milk and elaichi powder. Mix well and keep in refrigerator to cool. While serving you may add mango pieces to decorate. - Bhogichi Bhaji
Peel the carrots and potatoes. Make small pieces of ghevada. Cut potato,brinjal and carrot into pieces. Remove green chana from the pods. Make fine paste of coriander leaves and green chilly. Roast groundnut and sesame and make powder. Now in a pan heat oil and add mustard seeds and cumin seeds. Allow to splutter then add turmeric powder. Add potatoes,carrots,green chana and ghevada. Fry for a min. then add green paste. Cover the pan and allow to ... - Smoke Chicken
First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour. After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min. Add red chilly powder,turmeric powder and fry for one min. Now pour marinated chicken in pan and allow to cook. When oil started to seperate from the mixture add garam masala powder. Burn koyla on gas. When koyla burn fully put this koyla in ... - Stuffed Bangda
First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready. - Balushai
Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ... - Kadboli
In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container. - Plain Dosa
Wash rice,urad dal and methi seeds and soak in a water for atleast 4 hours. Grind to a smooth paste with a water.and keep aside for atleast 4-5 hours. Add salt and mix well. Heat a non-stick tava and grease with butter or oil. when hot, sprinkle a little ... - Batate Pohe
First clean poha, wash, drain and keep aside. Cut onions,green chilly and coriander leaves. Make thin pieces of potato. In a pan heat oil and add mustard seeds,cumin seeds,green chilly and kadipatta. Then add onions and saute it till brown. Now add potato pieces and mix well. Sprinkle water on potato and cover the pan. Allow to cook potato for 2-3 min. Add turmeric powder and salt. Now add poha and mix well. Lastly add sugar,grated coconut and chopped coriander leaves. Cover the pan and allow to cook on ... - Potato Burfi
Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool. - Mutton Cutlet
Wash kheema and pressure Cook without water,by adding half portion of chopped onion, ginger garlic paste and garam masala powder. In a pan heat 1 cup of oil and add another half portion of ginger garlic paste,onion and green chilly. Fry for a minute and then add the cooked kheema,boiled potatoes green peas,red chilli powder,turmeric powder, garam masala powder, pepper powder,cumin powder,lime juice and salt. Cook on low flame for about 20 min or ...