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Red jalapeno peppers are marinated then stuffed with cheese and served. Savory and spicy, these hot little appetizers are sure to make your mouth water and have you wanting more.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here's an easy summer salad made with grilled corn, peppers, and zucchini! Serve it with burgers and grilled chicken at your next backyard barbecue. Keeps well, too!
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Cashews coated with sugar, cumin, and cayenne pepper are an addictive spicy snack you can bake ahead of a party in large quantities.
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Get Tofu Purses Recipe from Food Network
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Making ice cream using a sous vide machine is a complete game changer. Not only do you get perfectly cooked custard without the risk of curdled yolks, it also...
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An easy hot sauce recipe that gets deep, smoky flavors from guajillo chiles, mustard seeds, and chipotles in adobo sauce.
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These gluten-free banana, walnut, and chia seed muffins, sweetened with coconut sugar, are great on-the-go snacks or breakfast on busy mornings.
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Get Spiced Almonds Recipe from Food Network
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Julienned chayotes cooked with roasted tomatoes, onions, green chiles and cilantro.
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A serrano pepper kept whole adds flavor without bringing heat to this Mexican-style rice dish with tomato and onion.