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cooking.nytimes.com
Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness From freshman year to graduation, you can eat these things twice a week and it will hurt you, but not badly — that is the magic of youth and appetite and America combined After that, such a sandwich must be counted a special treat, and adapted to adult use
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These colorful roasted peppers are soaked in oil seasoned with garlic, basil, and oregano. Try them on sandwiches, pasta, or alone as a pretty side dish.
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Paneer is simmered with vegetables in a soy sauce gravy in this Indian recipe for chili paneer that is easy to prepare.
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Frozen corn and bell peppers meet with precooked brown rice and refried beans for a quick, tasty fajita version of the classic Buddha bowl.
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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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This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful.
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Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.
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This is a very lovely, very sophisticated jelly to have on hand for the holidays, as well as for unexpected visitors. Enjoy this with crackers and soft cream cheese.
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Get Poblano Pesto Recipe from Food Network
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Chipotle chile peppers add a delicious smoky and spicy flavor depth to this dish that is both warming and satisfying.
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Beef, potatoes, tomatoes and onion seasoned with cumin, garlic salt, and green chiles.
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Canned luncheon meat is blended with processed cheese sauce and pimiento and spread on bread for island-style cold sandwiches that are great for tea parties or kids' meals.