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cooking.nytimes.com
This recipe is by Jennifer Steinhauer and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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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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A classic skirt steak fajitas recipe, with marinated beef, bell peppers, and yellow onion, served with flour tortillas, salsa, and other fixings.
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Habanero peppers and cayenne pepper combine to bring the heat to this creamy version of guacamole.
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Get EZ as 1-2-3-Alarm Turkey Chili Recipe from Food Network
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Try this recipe for chicken-stuffed jalapeno peppers wrapped in bacon and grilled. It's a nice change from the ones stuffed with cream cheese.
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Get Chicken Cherry Baguette Burgers - Semi-Homemaker Recipe Recipe from Food Network
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Tomatillos give a bit of tang to this avocado dip. Hass avocados, with their pebbly skin, are generally smaller, meatier, and less watery than their smooth skinned counterpart, the Fuerte.
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Get Green Chile Queso Recipe from Food Network
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A vegetarian recipe for the grill made with red bell peppers stuffed with Israeli couscous, fontina cheese, zucchini, onion, Parmesan, and basil.
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These Stuffed Bell Peppers are such a classic. They're made with a mix of ground beef, rice, onions, tomatoes, and spices. No need to pre-cook the filling — just stuff, bake, and serve!
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An easy recipe for red bell peppers stuffed with quinoa, feta cheese, and white beans.