Search Results (12,780 found)
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Add a bit of hot sauce and pureed chipotle pepper to your Caesar salad dressing with this quick and easy, DIY recipe.
Add a bit of hot sauce and pureed chipotle pepper to your Caesar salad dressing with this quick and easy, DIY recipe.
Ingredients:
anchovy, cloves, lime juice, mayonnaise, worcestershire sauce, dijon mustard, black pepper, chipotle peppers, capers, hot pepper sauce, olive oil, red wine vinegar, water
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Delicious spicy-hot hamburgers seasoned with lots of smoky chipotle peppers are grilled and served on onion rolls with fresh avocado salsa.
Delicious spicy-hot hamburgers seasoned with lots of smoky chipotle peppers are grilled and served on onion rolls with fresh avocado salsa.
Ingredients:
cilantro, beef, chipotle peppers, mushrooms, worcestershire sauce, avocado, onion, tomato, jalapeno peppers, lime
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Delicious, creamy dressing with just a bit of spice.
Delicious, creamy dressing with just a bit of spice.
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The ultimate raw oyster with a big bang! Use your favorite hot sauce, and pepper vodka is recommended. Horseradish is for the really brave!
The ultimate raw oyster with a big bang! Use your favorite hot sauce, and pepper vodka is recommended. Horseradish is for the really brave!
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Egg whites and hummus plus a few seasonings make a lighter version of egg salad that makes a great sandwich filling, spread for a wrap, or just to eat by itself.
Egg whites and hummus plus a few seasonings make a lighter version of egg salad that makes a great sandwich filling, spread for a wrap, or just to eat by itself.
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Chuck or rump roast is done in a slow cooker for 6 to 8 hours with garlic powder, onion powder and bottled barbeque sauce.
Chuck or rump roast is done in a slow cooker for 6 to 8 hours with garlic powder, onion powder and bottled barbeque sauce.
www.chowhound.com
This stir-fried eggplant recipe is cooked with soy sauce, fish sauce, tamarind paste, garlic, and sherry for a fast weeknight vegetable side dish.
This stir-fried eggplant recipe is cooked with soy sauce, fish sauce, tamarind paste, garlic, and sherry for a fast weeknight vegetable side dish.
Ingredients:
fish sauce, soy sauce, shaoxing wine, tamarind, sugar, cornstarch, vegetable oil, eggplant, red bell pepper, garlic, thai chile, basil leaves
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A combination of crab, onion, celery, egg and bread, formed into cakes, dipped in beaten egg and bread crumbs then fried to a golden brown.
A combination of crab, onion, celery, egg and bread, formed into cakes, dipped in beaten egg and bread crumbs then fried to a golden brown.
Ingredients:
egg, butter, onion, celery, crabmeat, worcestershire sauce, milk, bread, eggs, bread crumbs
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Delicious and not so sweet. Good to the last bowl!!
Delicious and not so sweet. Good to the last bowl!!
Ingredients:
italian sausage, tomato sauce, tomatoes, bay leaves, italian seasoning, garlic powder, basil, oregano, spaghetti
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This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!
This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!
Ingredients:
napa cabbage, green onions, butter, noodles, sesame seeds, almonds, cider vinegar, vegetable oil, sugar, soy sauce
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Diced chicken strips coated with buffalo wing sauce are hidden inside ranch-flavored mashed potato pancakes. Now you can enjoy the taste of buffalo wings for breakfast!
Diced chicken strips coated with buffalo wing sauce are hidden inside ranch-flavored mashed potato pancakes. Now you can enjoy the taste of buffalo wings for breakfast!
Ingredients:
chicken strips, hot sauce, potatoes, eggs, ranch dressing, vegetable oil, cheddar cheese
cooking.nytimes.com
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken It can be made ahead and reheated, so it makes a perfect dinner party entree.
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken It can be made ahead and reheated, so it makes a perfect dinner party entree.
Ingredients:
olive oil, chicken, salt, chile, cumin, thyme leaves, cayenne pepper, flour, vegetable, ginger, cloves, apple cider