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I made Sotanghon Guisado (Stir-fried rice sticks) with Beef Strips last night and posted some photos on Twitter. I received some requests right away to post the...
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This recipe is by Mark Bittman and takes 1 to 1 1/4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Kick up your tuna salad sandwiches by adding jalapeno peppers and Cheddar cheese crumbles to the mix!
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Hot peppers and mezcal, a smokier version of tequila, make this spicy margarita the perfect summer cocktail.
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Pickled jalapeno peppers spice up this ranch dressing dip.
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The crisp, warm meat-filled French roll with cool, crunchy vegetables make this traditional Vietnamese sandwich a delicious variety of flavors and textures.
cooking.nytimes.com
All you need is a little lime juice, cilantro and chili pepper for this crabmeat tostada topping Corn makes a nice addition too, but at this time of year it will have to come from the freezer.
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Warm watermelon salad made with scallions and jalapeno peppers is a new savory twist on a summertime favorite.
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Years ago a friend gave me her black-eyed pea recipe that was not your usual black-eyed peas. She called them Cottoneyed Peas. It was a spicy and warm welcome into the New Year. I now get requests for it all the time. You can make it as spicy as you like or, if you don't like spicy, use the peas without jalapeno.
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This mixture of cheese, tomatoes, ground beef, chile peppers, and beans delivers a dip that simply belongs among your favorite football snacks.