5,832 chii recipes

Dried figs simmered in orange juice, Grand Marnier, and ground ginger, then dipped in melted chocolate. An elegant no-bake confection for holiday candy trays.

A simple baked rice soufflé with brown rice, eggs, green chili peppers, and melted cheese on top. Just 5 ingredients for an easy vegetarian main dish.

Spaghetti alla chitarra tossed with butter-sauteed mushrooms, garlic, crushed chilies, oregano, and freshly grated Parmesan. An elegant Italian pasta that comes together in under 45 minutes.

Chocolate-dipped California figs stuffed with walnuts or marshmallows. An elegant no-bake candy with just three ingredients. Perfect for gift boxes.

A smoky Mexican salsa made with fried dried chili peppers blended with fresh orange juice and garlic. Bright, fruity, and full of heat, this salsa con jugo is unlike anything from a jar.

Sugar-crusted pecans spiked with habanero chile powder, folded into chocolate cake batter for a sweet-heat surprise in every bite. Five ingredients, ten minutes, and your chocolate cake will never be boring again.

Carne adovada is a New Mexican classic where pork chops soak overnight in a bold red chile sauce with garlic and oregano, then cook low and slow until fork-tender and drenched in smoky heat.

No-bake church window candy made with melted chocolate, colored marshmallows, and chopped nuts, rolled into logs and sliced. The colorful marshmallows glow like stained glass.

Be a part of India's culture with this tasty spread that can make a scrumptious sandwich you will remember.

Plum barbecue sauce made with fresh plums, frozen lemonade concentrate, chili sauce, and Dijon mustard. A fruity, tangy grilling sauce ready in 45 minutes.

Simple Indian curried mushrooms with turmeric, tomatoes, and onion. A quick vegetable side dish with just a handful of ingredients and no cream needed.

Homemade red chili sauce from dried red chili pods, garlic, and salt. Just three ingredients blended smooth for enchiladas, tamales, burritos, and any Mexican dish that needs real chile flavor.

Indian lentil sandwich spread with coriander, cumin, turmeric, ginger, and garlic. A vegan, oil-free, high-protein spread inspired by McDougall's plant-based approach.

Chocolate-covered bugs made from caramels, red licorice legs, and melted chocolate chips, decorated with sprinkles and almonds. A fun no-bake Halloween candy project for kids.

Hot chocolate float with steaming cocoa and a scoop of mint chocolate chip ice cream melting on top. A 3-ingredient, 10-minute treat where hot meets cold in every sip.

Salsa Mexicana (pico de gallo) with fresh tomato, white onion, serrano chilies, and cilantro. A raw, chunky Mexican table salsa best made right before serving for maximum crunch and freshness.