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cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spicy beef, onion, and beer chili recipe I picked up while in Alabama. Many people have asked me for the recipe so I'm posting it here. Enjoy! Adjust the amount of jalapenos and other spicy things to suit your taste.
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Make this chicken chili in a slow cooker using canned diced tomatoes with green chiles, corn, and white beans.
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Slice up jalapeno peppers and coat with a seasoned flour mixture before frying in hot oil for a new twist on fries. Serve with your favorite creamy dressing.
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Recipe for Peanut-Oil-Fried Chicken Wings with Spicy Peanut-Apricot Dipping Sauce, as seen in the October 2008 issue of 'O, The Oprah Magazine.
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The freshly-made Creole sauce puts a different twist on stuffed peppers, and really makes this dish!
cooking.nytimes.com
This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!
www.delish.com
Make a huge batch of these delightful cumin-spiced peppers. You can serve them not just with the lamb steaks here, but also with pork and beef.
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Tomatoes, jalapeno chile peppers, green chile peppers and onion are combined with cilantro and garlic powder. Adjust the amount of jalapenos and cilantro as desired.