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Roasted red peppers are pureed with cannellini beans, sauteed onions, and garlic in this chicken broth-based soup.
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Get Curry Goat Recipe from Food Network
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Get Chicken and Rice Paprikash Casserole Recipe from Food Network
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This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
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Sliced okra, stir-fried with fresh shrimp, lots of red fresh chilies, garlic, and Malaysian shrimp paste will make a main dish that's spicy and different.
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An excellent cranberry sauce for Christmas turkey dinner.
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Want to add a spicy kick to your burgers? These Chipotle Burgers are made by mixing smoky chipotle peppers in adobo with the ground beef! Top with jack cheese and avocado for the best burger of the summer.
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An easy variation on classic chiles rellenos--they're rolled instead of stuffed. Cotija cheese adds a genuine flavor of Mexican cuisine, but feta can be used as a substitute.
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Microwave fresh corn and jalapenos for a side dish with some heat.
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Get Green Chile-Tomatillo Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.