10,000 pepper recipes

A delicious soup that's perfect to enjoy while watching the leaves fall from the trees on a cool Autumn day.

A tasty dish made of shrimp, tomatoes and green peas that can be used as a side or be your main dish.

This low-fat and low-carb quiche is loaded with deliciousness, and it's good for you. Perfect for breakfast and brunch, if tarragon is too strong for you, use thyme instead.

The classic original green bean casserole with french fried onions. You can use frenches french fried onions or the original Durkee french fried onions.

Everyone loves appetizers. Try this recipe. Quick and easy.

This easy yet tasty Korean salad is so refreshing. It goes deliciously well with any of the main courses, Korean or not. Cucumber and radishes add some nice crunch to the salad that's slightly sweet, sour and spicy.

This easy-to-make Japanese miso dressing has loads of flavour. Toss your favourite greens, some chopped tomato, avocado, and/or cucumber with it. Enjoy.

Try this new twist to chicken wings that has a variety of spices that will satisfy your hunger.

Italian-style chicken soup with tiny beef meatballs (polpettine), tender chicken pulled from the bone, carrots, and basil. Two proteins in one bowl: shredded poached chicken plus pinky-fingertip-sized meatballs.

While Loomis says that this salad does not keep well and shouldn't be counted on for leftovers, she says that it's one of the most popular potato salads she's ever made.

This classic potato salad has been a family favorite for generations!

Carrot soup with coriander purees sweet carrots and potato in chicken broth, finished with milk and a splash of sherry. Topped with sour cream and cilantro for a vibrant orange starter.

Mango chutney sounds very familiar with us, but you can make tomato chutney as well, and the savory flalvor goes well with all kinds of dishes. Here it is.

A selection of root vegetables and herbs gives these veggie burgers excellent flavor and bits of hazelnuts and oats helps provide good texture.

Last summer, we had some fresh tomatillo from our farmer's share, then we found this recipe and gave it a try. The flavor was so good, we followed the recipe exactly, but you don't like too spicy, you can reduce the amount of the green chilis. The result will be still outstanding! It can be served warm or chilled.

Normally, this cake is made in a bundt or tube pan. Today, I chose to make only half the recipe and bake in four ramekins for approximately 17 minutes. While the glaze was still wet, I sprinkled the little cakes with some multicolored nonpareils to make them a little more festive. Feliz Cinco de Mayo!