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Garlic, serrano peppers, and garam masala are cooked with cabbage and potatoes in the Indian-inspired masala cabbage soup.
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Whole wheat shell pasta, jicama, corn, peppers, black beans, and chicken breast meat combine with tangy barbeque dressing for a big, colorful pasta salad.
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Sauteed onions and mushrooms flavor this ground chuck meatloaf, which is layered with whole raw mushrooms before baking. These add a lot of juice to the loaf.
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Sauteed SPAM® Classic is stirred into a simple peanut sauce, then served with udon noodles for a quick and easy Thai-inspired dish.
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Lentils replace the meat in this vegetarian recipe for lentils in sloppy joe sauce; serve on English muffins or rolls for a hearty meal.
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Hash brown potatoes are baked with processed cheese, mayonnaise and onion, topped with real bacon bits.
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This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Begin with Uncle Ben's® Rice and end up on a culinary trip to Thailand. Peanut sauce and spinach meet for an exotic plate of Thai salad with healthy whole grain brown rice and delicious basil seasoned chicken.
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Calamari seasoned with 3 kinds of pepper plus jalapeno slices is quickly sauteed and served on arugula and white beans in Chef John's warm calamari salad.
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Sinseollo-Another dish from the Royal courts of Korea, Sinseollo means Pot or Food of the Mountain Gods. Traditional Sinseollo is prepared in a special cooking...
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Get Christina's Beer and Onion Pancakes with Maple Walnut Beer Syrup Recipe from Food Network