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Cooked eggplant is mixed into an egg, breadcrumb, cheese, and veggie mixture, chilled and then shaped into tiny balls. They 're double dipped in flour and fried in oil until crusty and delicious.
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The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!
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Sausage, Cheddar cheese, Swiss cheese, and sour cream are baked with eggs to create a rich, crustless quiche.
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A richly flavored marinade is the key to the perfect grilled leg of lamb!
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A hearty casserole that's easy to prepare. Bake brown and wild rice with your favorite vegetables; this recipe calls for red and green bell pepper, zucchini, carrot and celery.
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Preserved lemon and a red chile pepper give these homemade kidney beans a tangy and savory flavor with a little heat at the end.
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You don't have to be a vegetarian to enjoy the zen simplicity of this stir-fry dish. We toss in Korean red pepper flakes to kick start the tofu base.
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Get Salsa di Parmigiano Recipe from Food Network
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Get Quesadillas with Shrimp and Peppers Recipe from Food Network
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This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.
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Baked chicken and linguine are tossed in a buttery onion sauce with a little extra heat from red pepper flakes creating a warm meal for weeknight dinner.
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For a quicker, heartier version of classic corn chowder, start with canned cream corn and garnish with tender salmon pieces.