4,943 tell recipes

Pork chili verde slow-cooked with tomatillos, jalapeños, and green chiles, then crisped under the broiler. Tex-Mex burrito and bowl filler with deep, smoky flavor.

Party cheese log made with cream cheese and sharp cheddar, seasoned with Worcestershire and red pepper, rolled in pecans and parsley. A make-ahead appetizer that chills overnight.

Ginger beef stir fry with sirloin, water chestnuts, carrots, and lettuce in a sweet soy-marmalade sauce. A fast weeknight dinner ready in 30 minutes.

Curried rice salad with corn, celery, olives, dill pickles, and a chutney French dressing. A retro cold salad mounded on greens and topped with sliced hard-boiled eggs.

Grilled flank steak fajitas marinated in lime juice, cumin, and onion soup mix with sauteed peppers and onions on warm flour tortillas.

Chicken breast sauteed with garlic, onions, and bell peppers, tossed with thin spaghetti in a quick crushed tomato sauce with basil and oregano. Light, lean, and done in 35 minutes.

Grilled lamb kabobs marinated overnight in soy sauce, garlic, and white wine vinegar, skewered with bell peppers, cherry tomatoes, and small onions.

Smoky, sweet stove top baked beans loaded with crispy bacon, brown sugar, bell pepper, mustard, and liquid smoke. No oven needed for this crowd-pleasing BBQ side that gets better the longer it sits.

Vegetarian Mexican lasagna layered with corn tortillas, kidney beans, black olives, green peppers, tomato sauce, and cheddar cheese sauce. Easy, hearty, and crowd-ready.

Chicken breasts braised in a sweet and spicy homemade tomato chutney with apples, golden raisins, cinnamon, and lemon. A one-pan dinner bursting with flavor in just 30 minutes.

Jewish caponata with eggplant, tri-color bell peppers, green olives, capers, and a sweet vinegar sauce. Serve warm as a side dish or chilled as an appetizer.

Colorful vegetable soup with fennel, carrots, zucchini, red pepper, and mushrooms in herb-infused chicken broth. Freezes beautifully and feeds a crowd with a Parmesan finish.

Classic pot roast rubbed with seasoned salt, onion powder, and garlic, then browned and braised low and slow with onion, green pepper, bay leaves, and thyme. Pan juices thicken into rich gravy.

Ham and asparagus pasta in a creamy tomato sauce with evaporated milk, basil, and oregano. A one-pot trick cooks the asparagus and ham right in the pasta water.

Broiled cheddar-olive sandwiches loaded with sharp cheddar, olives, hard-boiled egg, and green pepper on toasted buns. A retro open-face sandwich that broils bubbly in minutes.

CHipotle, cumin, goat cheese and roasted bell pepper are absolutely delicious, serving them on top of the crostini. It can be appetizer or a tasty and easy snack!