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Jalapeno adds heat to this cooked cranberry sauce with the essence of orange.
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A big-batch drink recipe for parties, made with chile-infused tequila, guava nectar, and citrus juice.
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My take on the classic Peruvian ceviche. The acidity of the citrus fruit 'cooks' the fish. A nice refreshing meal on a hot summer day. It's imperative to use only freshly caught fish!
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Peach is the flavor of the summer! Give the peachy taste a fiery touch in this cocktail with a couple of slices of serrano chile pepper.
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Serve this tangy-sweet mojito-inspired punch to the whole gang at your next party by blending frozen limeade and heaps of mint leaves with rum.
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These tuna steaks are marinated with the flavors of jalapeno, garlic, and lime.
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Impress your Christmas party guests with a creamy punch made of lemon-lime soda, eggnog, and vanilla ice cream.
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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For spiked drinks, pour an ounce of vodka over ice into each glass before topping with limeade.
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Peach purée livens up this tequila cocktail.
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This is a variation of another posted 'Beer Margarita' with a little extra 'oomph.' It's quite delicious.