The HEAT is on!
From mild to wild, you can vary the degree of heat in your recipe by substituting peppers. Peppers are compatible with nearly every meat, fowl or seafood and a suitable companion to all vegetables.
GRILLED SALOMON WITH HABANERO-LIME BUTTER
POBLANOS STUFFED WITH SHRIMP & GOAT CHEESE
ROASTED GARLIC AND CHIPOLTE MASHED POTATOES
Here are my "Hot Chocolate" favorites; not the drink we all enjoyed as children, topped with marshmallows and whipped cream, but chocolate spiked with Chile peppers. These innocent looking desserts have a tendency to warm the heart and tickle the tongue, real devil’s food!
DEVIL’S FUDGE MICROWAVE BROWNIES
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