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This thick, tomatoless beef chili is for topping burgers, dogs, or anything you can think of to put it on!
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This El Salvadoran cabbage salad is used as a relish or served with pupusas, which are thick, hand-made tortillas, very common in Latin American cuisine.
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Get Avgolemono: Chicken Soup with Egg-Lemon Sauce Recipe from Food Network
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Raisins, carrots, pine nuts and tofu are tossed with colorful pasta spirals and blanketed with an aromatic blend of curry powder, lemon juice and mayonnaise or yogurt for a scintillating summer salad.
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We don’t know Joe, but this sweet and tangy burger is aptly named.
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Kids will love these baked biscuit cups filled with seasoned ground beef and topped with fun Halloween pumpkin faces made of cheese.
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Potatoes, carrots, onions and bell peppers are dressed in a spicy Italian dressing mixture and baked. Use red, or any color bell pepper, if desired.
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Peppers, onions, cabbage, tomatoes, and chicken stock are simmered with quinoa in this delicious, traditional Peruvian soup. There are a lot of ingredients, but it is worth the work!
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This is a straight-forward soup with potatoes, carrots and celery cooked in a tomato broth with kidney beans and pasta.
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An easy slow-cooked split pea soup enriched with carrots, potatoes, and smoked turkey legs makes a flavorful, rib-sticking meal when days start to turn cold.
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Crescent-roll dough, baked in a log, becomes the perch for a ranch-dressing spread and fresh, crunchy vegetables.
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This recipe combines chicken breast, curry powder, rice, chopped apple, and cream for lovely, Indian-inspired soup. You will need about an hour to prepare this soup.