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Roasted Hatch chile peppers take center stage in this simple vegetarian green chili from Colorado you can use to top a range of dishes.
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Grated carrots add a nice color and texture to this blazing hot pepper jelly.
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Mix ground beef with dark beer, butter, serrano peppers, and top with spicy Monterey Jack cheese for these mouth-watering burgers.
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Tender shrimp are cooked in a flavorful tomato sauce with green chiles, then layered with spicy, cheesy grits and baked for a Southern-style classic.
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The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Wasabi and ginger give this unusual dip a nice and unexpected kick of flavor.
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Get Arctic Char in Salt Crust with Saffron Aioli Recipe from Food Network
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This is a sandwich you'll never forget. Two kinds of pesto are spread on focaccia, which is then piled high with roasted red peppers, feta cheese and basil.
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Inspired by Persian lamb stews, Chef Travis Lett's recipe for slow-cooked lamb shoulder is full of the bright flavors of tarragon, dill, mint, chives, and parsley...
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Get Baby Spinach Salad with Mandarin Orange and Red Onions Recipe from Food Network
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Fruity goodness for smoothie lovers!