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A hearty dose of red pepper flakes, ground ginger, black pepper, and sage make this soup unforgettable.
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Not your usual baked beans! Green chiles and hot pepper sauce give zest to these eat-'em up sweet-and-hot baked beans.
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Small meatballs with a sour cream based sauce. Delicious over egg noodles, rice or just as an appetizer. A very flexible sauce, these ingredients can be modified to include whatever you have on hand in the kitchen.
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Hillshire Farm Smoked Chicken Sausage is baked to perfection with red potatoes, bell peppers, onion, rosemary, thyme, and a hint of garlic.
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Vegan paella, made with rice, artichoke hearts, and peas, is a hearty version of the traditional Spanish-favorite.
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This recipe is by Elaine Sciolino and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ezekiel bread is named after Ezekiel, who lived on it while he was in the desert for two years. It is supposed to be nutritionally complete.
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Pepperoni sliced thin, sautéed until crisp is a tempting addition to this traditional combination of greens, vegetables, and feta cheese and makes the salad substantial enough for dinner.
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Bow-tie pasta and ham mix with bell pepper, tomato, and green onion in this mayonnaise-based picnic salad.
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Ground beef, bow-tie pasta, and veggies are baked into a creamy, cheesy casserole for a comfort food weeknight dinner.
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Chunks of jalapeno pepper throw a little extra heat onto the fire.