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Peach is the flavor of the summer! Give the peachy taste a fiery touch in this cocktail with a couple of slices of serrano chile pepper.
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This recipe is by Jonathan Reynolds and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Precook green bell peppers in the microwave to shorten the baking time for tender, cheesy stuffed peppers with ground beef and rice.
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Leftover cooked chicken and fresh or frozen corn kernels are combined with green chiles and oregano in this creamy corn chowder.
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This cheese- and tortilla-filled frittata is topped with a homemade tomato salsa flavored with smoky poblano peppers.
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Get Moro (Black Bean and White Rice) Recipe from Food Network
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An inexpensive chuck roast becomes an elegant dinner with a simple herb crust and a smooth and creamy horseradish sauce.
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If you like basil, this is a great way to spice up a normal burger in no time!
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Bring something unique to the next party: a bowl of sweet crunchy brittle made with pumpkin seeds and beer. Cayenne pepper and cinnamon add their spicy notes to the candy.
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This comfort food recipe will bring back memories of mom's home cooking and family time around the dinner table. For the ultimate in nostalgia, be sure to serve with a generous spoonful of fluffy mashed potatoes.
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Grilled fish is always great, and here's a delicious fiery lemon marinade for swordfish steaks to add to your recipe box. This marinade will work for any firm, white fish steaks--try it with marlin, tuna or halibut.