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cooking.nytimes.com
A blissful blend of the reliably sweet (bell peppers, cubanelles, peperoncini) and the reliably fiery (Serranos, chile de arbol, Scotch bonnets) creates blissful balance Here, the sweet peppers are sautéed slowly with onions to intensify their gentle honeyed character Half of the hot chiles are left raw, sharp and biting to create as much contrast as possible
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Prawns are marinated in lime, onion, and garlic and then quickly grilled. A wonderful addition to an outdoor meal.
Ingredients: limes, peppers, cloves, ginger, onion
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Get Fermented Dill Pickles Recipe from Food Network
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This is an easy smoky salsa that uses 4 kinds of peppers, both sweet and hot. It can be adjusted to any degree of heat that you like!
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Green chile peppers, leftover cubed chicken breast, creamy soups, milk, sour cream and cheese make this a spicy, creamy casserole treat. This easy casserole is all my family requests! It can be made more or less spicy, depending on your preference and is equally as tasty if you use all low-fat ingredients.
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Taco 'bout a healthy dinner!
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Panang curry paste, coconut milk, and chicken breast are the base of this simple Thai curry dish.
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This is an authentic Mexican recipe for real tortilla soup made with fried corn tortilla strips and served with avocado, cotija, and crema.
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This warm and hearty dip features cooked ground sausage mixed with spicy canned tomatoes and cream cheese for a downright meaty chip accompaniment.
Ingredients: sausage, tomatoes, cream cheese
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This party dip is made in the slow cooker with breakfast sausage and processed cheese.
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Get Grilled Poached Sausages with Roasted Peppers and Onions Recipe from Food Network