September 21, 2017
Snacks, Nuts/Seeds, Vegetables,
Southwest, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Game/Sports Day, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Hot Peppers, Spicy more
Add toRecipe Book
Add toShopping List
"Recipe source: Bon Appetit (September 2009)
makes one cup"
Grind chiles in a small spice mill or use a mortar with pestle.
In a skillet over medium heat heat the oil and add the pumpkin seeds, stirring until toasted (seeds will pop) - 5 minutes. Sprinkle with sugar, salt and 1/2 teaspoon of the ground up dried chiles. Toss.
Transfer to a bowl to cool.
There is nothing quite like the smells and memories of fresh baked cookies. Serve them...
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
One of the most flavor-filled cooking styles you can make is with a slow cooker. No matter...
Recipe Stories / Blog
For those who like Japanese food, this is just like your California roll. Just,...
Ah. Homemade Coconut Chicken Fingers. Ya got to love them. First, plain and...
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....