North & South America recipe collection

Wow your kids with this decadent dessert that will have them hugging you every minute!

Try this spicy yet savory chili that's so easy to make, your crockpot can do it alone!

Easy double chocolate pie: chocolate pudding mix boosted with melted semisweet chocolate, poured into a baked crust and chilled until silky. Topped with whipped cream and chocolate curls.

Blender-smooth fresh salsa made with canned tomatoes, green chilies, and cilantro, ready in minutes with zero chopping and perfectly pourable consistency.

Fresh green tomato and hot pepper salsa: firm, tart green tomatoes diced with ripe tomatoes, red onion, garlic, chilies and cilantro. No cooking required, just mix and let it rest. A zippy way to use end-of-season green tomatoes.

Lamb Creole gumbo with browned riblets, stewed tomatoes, okra, black-eyed peas, white wine, and lemon. A Cajun-Louisiana stew with a lamb twist that freezes well.

A tasty low-fat dish that goes great with any meal you prepare this summer.

Easy Mexican chili made in a slow cooker with ground beef, kidney beans, green chiles, and tomatoes. A dump-and-go crockpot chili that simmers 8-10 hours on low heat.

Easy nachos: three-ingredient nachos with tortilla chips, melted American cheese food, and salsa. A 15-minute snack for game day, movie night, or kid lunches.

Authentic New Mexican chili with cubed round steak (no ground beef), pure New Mexico chile powder, garlic, and water. No tomato, no beans, no filler.

Easy ground beef tacos with seasoned beef, crisp shells, shredded lettuce, and taco sauce. A 10-minute weeknight dinner the whole family builds their own way. Just brown, season, and fill.

Easy Mexican salsa from a can of tomato sauce, crushed red chiles, cumin, and oregano with garlic and a hit of vinegar and lemon. Vegan, low-cal, ready in 5 minutes.

Easy tortilla soup with pureed tomatoes, garlic, green pepper, and onion in chicken broth, topped with crisp baked tortilla strips and Monterey Jack cheese. A 35-minute weeknight Mexican soup.

Three-step BBQ pork spareribs: broiled, slow-cooked upright 8 hours in the crockpot, chilled overnight, then basted with sauce and grilled. Fall-off-the-bone tender with a sticky finish.

Creole eggplant stuffed with oysters scoops tender baked eggplant into a stuffing of chopped oysters, breadcrumbs, onion, and herbs, then bakes in the shells with parmesan until golden.

Silky braised eggplant with chopped pork, stir-fried in a hot wok with garlic, ginger and Thai chili paste. The eggplant turns meltingly soft and drinks up a savory, dark-soy sauce.