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Chef John's sausage-stuffed piquillo peppers pair the sweet taste of the peppers with spicy chorizo sausage.
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Blue cheese and bacon top this chicken-stock based soup flavored with canned pumpkin, molasses, and cayenne pepper.
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Hard boiled egg whites stuffed with artichoke heart tapenade and sprinkled with grated cooked egg yolks
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A classic fish and chips recipe.
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Spice up your summer BBQ with a Creole potato salad, seasoned with spicy creole mustard.
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Filipino soul food combines oxtails, eggplant, and green beans in a peanut sauce. Serve over hot cooked rice.
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This recipe is by Jacques Pepin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Falafel Recipe from Food Network
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Lots of flavor, and a nice change from just a regular burger. You can make these ahead of time and freeze them also. Serve on buns with all of your favorite toppings.
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These sensational southwestern-style grits are baked with cheese, eggs, hot pepper sauce, and green chiles. Makes a terrific brunch treat.
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This is a great one-pot dish of green chili chicken and rice with 3 different types of chile peppers - Anaheim, jalapenos and fire-roasted green chiles.