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This recipe is by Moira Hodgson and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Rice is sauteed with onion and garlic, then simmered with pimento peppers.
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An easy, creamy chicken dish made in the slow cooker gets a smoky kick from chipotle peppers. It's nice to serve with hot cooked rice.
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Get Radicchio-Pasta Salad Recipe from Food Network
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Serve this warm rice pudding with canned, fresh, or stewed fruit drizzled with cream. (We stewed 5 ounces frozen raspberries with 1/4 cup superfine sugar and 1 tablespoon of water.)
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Avocado and habanero peppers are submerged in a brine of vinegar and fresh dill to make these addictive spicy pickles that are a DIY treat.
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Scrumptious, twice cooked pork bites with a hint of chilli
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These pinto beans require almost no attention. Soak the dried beans overnight, then place them in the slow cooker with onion, garlic, and jalapeno pepper for beans by dinnertime.
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Get Mac-O-Lantern and Cheese Bowls Recipe from Food Network
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Cubed chicken breast is combined with smoky, spicy chipotle peppers and feta cheese in this flavorful salad.
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American tourists in Italy popularized this refreshing Campari® and sweet vermouth cocktail. It's a Negroni, basically, minus the gin octane. Nice for afternoon sips at a cafe in Rome. Or even in Topeka.
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Get Fig Preserves Recipe from Food Network