2,396 cai recipes

A hearty Tex-Mex beef and tortilla casserole: browned ground beef in a creamy green chile and picante sauce, layered with torn tortillas and plenty of cheddar, then baked bubbly.

No-bake banana split cake with a graham cracker crust, creamy filling, sliced bananas, crushed pineapple, whipped topping, walnuts, and cherries. All the flavors of a banana split in dessert form.

Orange beef and barley stew braised in red wine and beef stock with carrots, plum tomatoes, strips of orange peel, and pearl barley. A Provencal-style one-pot with bright citrus lift.

Penne with tomato, cream and five cheeses, parboiled pasta tossed in a tomato-cream sauce loaded with pecorino, fontina, gorgonzola, ricotta and mozzarella, then baked hot until bubbling and browned. A restaurant classic.

Penne with prosciutto and vodka sauce simmers crushed tomatoes with vodka, garlic, prosciutto, and a splash of cream into a silky pink pasta sauce. Topped with Parmesan and red pepper heat.

Eugenia Potter's 27 Ingredient Chili Con Carn recipe

Four cheese pasta with ground beef, stewed tomatoes, and scallions. Cream cheese, Swiss, cheddar, and Parmesan melt into a rich, gooey sauce over penne in 30 minutes.

Corn stuffed poblano chiles filled with cheddar, pecans, red peppers, and egg. Roasted, peeled, and baked with a savory-sweet corn filling for an easy Mexican-inspired vegetarian dish.

Pork chops with green grapes and mushrooms in a tarragon-lemon pan sauce made from chicken broth. A French-inspired skillet dinner with a sweet-savory fruit sauce.

Easy Mexican chicken casserole with cubed chicken breast, mild green chiles, tomatoes, and cream of chicken soup baked under melty cheddar. A 7-ingredient dump-and-bake weeknight dinner.

Greek garbanzo bean soup with kidney beans, tomato sauce, and vegetables sauteed in broth instead of oil. Half-pureed for a thick, hearty texture that's naturally low in fat.

Pizza bread for the bread machine bakes pepperoni, mozzarella, parmesan, mushrooms, and oregano right into the loaf. Hands-off, no kneading, and the inside tastes like a pepperoni roll.

Simple chili is a no-bean Texas-style ground beef chili built on chili powder, cumin and a hit of hot sauce. Browned, drained and simmered until thick. The kind that feeds a crowd and tastes better the next day.

Veal scaloppine with tomatoes and olives: thin-pounded veal cutlets seared quick, then topped with a bright pan sauce of bell peppers, pimento olives, and red wine vinegar.

Skillet chicken paella with boneless chicken breast, long grain rice, saffron, oregano, stewed tomatoes, sweet red pepper, and frozen peas. A weeknight, no-paella-pan version of the Spanish classic. One pan, 40 minutes.

Slow cooker Mexican beef with round steak strips, kidney beans, tomatoes, chili powder, and mustard. A hands-off Tex-Mex dinner served over rice, ready after a low 8-hour simmer.