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This recipe is by Alex Witchel and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Curried Egg Salad with Pickled Beets Recipe from Food Network
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Whole wheat shell pasta, jicama, corn, peppers, black beans, and chicken breast meat combine with tangy barbeque dressing for a big, colorful pasta salad.
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Start these pickled eggs at least one month before you plan on serving them. You 'll need two canning jars and a preserving pot with a rack to complete this recipe.
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Get Nut Meat Tacos with Pickled Red Onions Recipe from Food Network
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In this healthy version of the popular Thai dish, khao man gai, boiled chicken is served over aromatic rice with a spicy, pungent sauce.
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Homemade spicy hummus, made with jalapeno peppers, is a flavorful twist on traditional hummus and tastes better than store-bought versions.
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This authentic Mexican pork stew with guajillo and ancho chile peppers is full of smoky, complex flavor.
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Red peppers stuffed with ground turkey, quinoa, mushrooms, and tomato sauce, topped with melted Cheddar cheese make a great family meal.
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Chili con Carne! With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice. Top with grated cheddar and chopped red onion. So GOOD!
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This recipe blends the sweetness of mango with the smokiness of chipotle peppers and the heat of jalapeno peppers for a special guacamole.
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Tomatoes, jalapeno chile peppers, green chile peppers and onion are combined with cilantro and garlic powder. Adjust the amount of jalapenos and cilantro as desired.