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A pureed soup of pumpkin, yellow split peas, salt beef and chicken stock, flavored with green chile pepper and aromatic bitters.
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Leafy collard greens take a long, slow simmer in a ham hock bath, with flakes of hot pepper tossed in for kicks. Some folks like to shred the ham hock meat into the greens before serving up in bowls.
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Onion, green pepper and celery are sauteed until tender and then combined with niblet and cream-style corn and cheddar cheese. Half way through the baking, crumbled buttery crackers are sprinkled on top. Perfect dish to take to a party, keeps well.
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Red salmon is complemented with golden raisins and apples and given a kick with crushed red pepper flakes. Serve on bagels, whole wheat toast or whole wheat saltines.
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This homemade pizza substitutes goat cheese for mozzarella. You can use the sauce recipe, or use store-bought sauce to make it easier. You can always add any other ingredients - artichoke hearts make a great addition!
cooking.nytimes.com
Unlike many cooks, John Willoughby loves what he describes as the fresh, cool and slightly bitter taste of green peppers This dish uses the liquor from the roasted peppers in addition to pepper purée.
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The freshest tips of broccoli are blanched and quickly sauteed in olive oil and garlic, then tossed with hot pasta and seasoned with salt and red pepper flakes. A bit of Parmesan cheese is all you need to bring out the bright, crisp flavors.
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This nacho cheese sauce is perfect for your next party or game day get-together. Three kinds of cheese are melted into a thick and creamy white sauce. Spice it up as much or little as you like!
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Whip up Chef John's spicy tuna rice bowl in a flash for a meal that's as easy as it is comforting and delicious.
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Kidney beans simmered with onion, bell pepper, garlic, tomato paste and rice. You can substitute black beans, if you prefer.
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This vegan chocolate mousse is a beacon of hope for even the most self respecting 1000 calorie mousse devotee. Everything comes to the party to create the perfect...
www.delish.com
"It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett. "The question for the chef is, how do you not screw it up?" Lett's answer is to keep things simple.