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cooking.nytimes.com
Though chefs these days get away with calling all sorts of grainy dishes risottos, the finished products often lack the creamy texture that makes classic risottos so appealing But that creamy texture is possible if whole grains are cooked separately and combined with some arborio rice, the traditional risotto rice Wild rice and corn contribute a New World character to this multicolored, multitextured risotto
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This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
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Get Damn Hot Peppers Recipe from Food Network
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Get Roasted Red Pepper Hummus Recipe from Food Network
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A fantastic recipe with a touch of HOT for chicken or turkey. Use caution when handling the jalapeno peppers. Uncle Bill's Tips: Wear plastic gloves or wash hands thoroughly after handling, using white vinegar or a mixture of water and bleach to remove the pepper's heat.
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This is a wonderful side dish to serve with your Asian-themed meal. So quick and easy to prepare.
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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
cooking.nytimes.com
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.