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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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Get Red Rice Recipe from Food Network
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This refreshing lemon-basil quinoa salad is sure to be a crowd-pleaser at your next gathering.
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If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics You can reduce the number of chiles or opt for milder ones if you're not looking for a kick
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This recipe is by Jacques Pepin and takes About 20 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cinnamon, limes, water, honey, red wine
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This shot seems to be a favorite among bar patrons.
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Oklahoma style spicy beer and tomato-vegetable juice drink.
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Pork stew meat is simmered in a tomatillo sauce with garlic, serrano, and chile de arbol peppers for a spicy, saucy meat stew that's great for piling into warm tortillas.
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The heat of harissa — which is a North Afican chili sauce — is made for the luscious flavor of lamb.
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Get Stuffed Peppers Recipe from Food Network
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Get Corn Grilled in the Husk with Roasted Red Bell Pepper Butter Recipe from Food Network
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Take a bite of the Mediterranean.