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Put a couple of whole cabbages over a hot fire on a grill, and leave them there, turning every few minutes when you get a chance, until they look like something tragic and ruined You don’t need to season them, or oil them, or remove the thick outer leaves the way you’d do if you were cooking them lightly or shredding them raw You just need to burn them, slowly and deeply, so that they soften within and take on the flavor of fire
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These enchiladas are filled with chicken first simmered in tomatoes, chile peppers, and creamy soup to seal in the flavors.
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These burgers combine beef and sausage with all the fixin's right inside! They're made for grilling outside, but could easily be done on an indoor grill, too.
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Breaded jalapeno chile peppers are stuffed with a delicious cream cheese and cilantro blend, then deep fried!
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This is a recipe that I have thrown together multiple times in my beloved slow cooker. This recipe is fairly economical in that it only requires a cheap cut of...
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Crab is cooked in a nicely sweet, spicy, and savory sauce with ginger, garlic, and shallots in this Thai chile crab dish.
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Red peppers, habanero peppers, and Fresno chiles combine to make this flavorful Tunisian hot sauce a perfect addition to spice up any meal!
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Traditionally this is a spicy dish. It is a great easy lunch meal, eat with grilled meat such as pork chop or a fish dish. It was also most popular dish on...
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Make your own salsa and process in jars for a year-round taste of garden-fresh vegetables.
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Get Jalapeno Poppers with Pheasant Recipe from Food Network
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Rice gets dressed up with bacon, onion, green pepper, and a savory tomato sauce. Top with corn and black olives, if desired.