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Pigeon peas are simmered with tasty green chile, cilantro, ginger, and toasted spices in this Madras dhal, a delightful Indian comfort food.
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All the fixings for margaritas are mixed into a refreshing frozen cream pie in a salty pretzel crust.
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Whip up this fresh tabbouleh salad with quinoa and shredded carrots on a summer day or if you have unexpected guests.
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Frozen corn, chopped onions and carrots are simmered in chicken broth with wild rice and spices in this soup best served when garnished with fresh salsa.
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This dish includes both long grain and wild rice with vegetables like carrots and peas and the sweet and savory flavors of raisins and cashews.
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Instead of bread crumbs, chef Stephanie Sokolove uses crushed pretzels to bind and crust her chunky crab cakes.
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Get Pepperoni and Cheese Scrambled Eggs Recipe from Food Network
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Get Quick and Easy Baked Beans Recipe from Food Network
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Baked rice with cheese, diced chiles, cilantro, corn, and sour cream. Would be great served with green enchiladas!
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This pie 's filling is made with lime gelatin, a splash of bitters, lime juice, condensed milk, and fluffy egg whites folded in. Then it 's poured into a baked pie shell and chilled overnight.
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Even people who usually don't like coleslaw will enjoy this version full of dried cranberries and toasted almonds in a sweet honey-Dijon mustard dressing.
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Beans, corn, scallions, bell peppers and onions are mixed together and napped with a vinaigrette dressing that has had a few niceties added: cilantro, pepper, cayenne and cumin. Toss and let sit overnight. Wonderful!