Get the latest Rey recipes from Group Recipes. http://www.grouprecipes.com/tag/rey Heat Wave: The Best Chile Pepper Magazine Edited by Dave Dewitt and Nancy Gerlach http://www.grouprecipes.com/107823/blue-corn-fettucine-with-chorizo-and-smoked-chicken-in-ancho-chile-sauce.html Pepper spiked vermouth for those who love both martinis and burn. http://www.grouprecipes.com/107210/fire-water.html Pork sausage adds an extra zing of flavor to this hearty, quichelike pie. http://www.grouprecipes.com/107134/pork-spinach-pie.html Recipe off a food blog, testers said this was very delicious, there is little flour in this recipe and its desnse and nutty, sweet and buttery. I have not tried this recipe. http://www.grouprecipes.com/105899/holiday-nut-cake.html Barbecue Biscuits and Beans by Bill Cauble and Cliff Teinert http://www.grouprecipes.com/105189/eggs-with-chorizo-borracho.html Classic Connecticut Cuisine by the Connecticut Easter Seals. Add salt and other seasoning to the sour cream mixture to give this dish more flavor. A good substitute for mashed potatoes. http://www.grouprecipes.com/104981/jalapeno-rice.html My original intention was to make a pasta caprese salad, but... then i detoured. http://www.grouprecipes.com/99094/jks-monterey-jack-pasta-salad.html Sweet, tangy Barbeque pork with a touch of heat serve on toasted pumpernickel. A side of cole slaw is a wonderful accomplice. http://www.grouprecipes.com/97035/barbeque-pork-jack.html Chef de Cuisine Dan Atkin Pig 'n Whistle - Hollywood, Calif., USA http://www.grouprecipes.com/95389/pig-n-whistle-pepper-steak-sandwich.html This makes enough for 8 mini pizzas or a big 16 incher. I like a really thin crust on my pies so I roll out the dough as fine as I can as soon as it's first rise is done - if you like a "doughier" crust, allow it a 30 minute rest after the first rise and shaping it. I do reccommend a quick par-bake before topping / finishing, no matter what method you use. http://www.grouprecipes.com/93167/pumpkin---herb-pizza-dough.html