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This recipe is by Molly O'Neill and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Matt Lee and Ted Lee snatched this recipe for chili crab from chef Zakary Pelaccio before the first Fatty Crab opened in New York There are now locations in St John and Hong Kong
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A slow cooker recipe for white chicken chili assembled quickly with chicken thighs, canned beans and zesty tomatoes.
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This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!
Ingredients: bone, cheese, chile peppers, fajita
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Dip tortilla chips in this thick, rich blend of sweet corn, spicy green chile peppers and popular Cheddar cheese for a hearty snack.
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These spicy burgers are full of flavor and smell amazing. They stand on their own, but onions or roasted peppers give them even more of a kick!
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Green Tomato Chutney - make use of end of season tomatoes with this sweet and vinegary green tomato chutney (green tomato relish) made with unripe tomatoes.
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Get Blue Corn Chip Nachos with Pepper Jack Cheese Recipe from Food Network
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This special baked chicken features a cumin-laced stuffing of rice, chili peppers and cheese.
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The chunky relish provides the perfect counterpoint to this satiny smooth, rich soup.
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Turkey meatballs are simmered in a beer-and-tequila-based sauce in this quick and easy recipe for tequila meatballs; serve on toothpicks.