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This basic chili recipe includes all the important ingredients: ground beef, tomatoes, kidney beans, and chili powder for a simple and delicious chili every time.
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Sliced deli beef or cooked leftover roast beef mixed with onions, garlic, tomatoes, green chiles, and taco seasonings is the perfect filling wrapped in flour tortillas to make a zesty burrito.
cooking.nytimes.com
This fast version of spaghetti and meatballs with red gravy is ready in less than 30 minutes, but you’ll be chopping, stirring and monitoring heat — actively working — from start to finish You’ll be busy, but not frantic, and rewarded not only with the twirling of pasta in half an hour, but with the satisfaction that you made every second count.
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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fish with Asparagus and Burst Tomato-Shrimp Sauce Recipe from Food Network
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The beauty of this dish is that the clams can be steamed in the time it takes to cook the pasta, so the whole affair can be put together quite rapidly High heat and a covered pot will have the shells open in minutes.
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The large-size Israeli pearl couscous is perfect for soaking up sauce and has enough flavor to enhance any protein. Serve under fish, chicken, beef, or vegetarian proteins.
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Sweet from the maple syrup and spicy from the Cajun seasoning, this mahi mahi recipe is quick and easy to prepare.
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Crab mango salad with avocado! Dungeness crab lump meat gently folded with cilantro, lime, avocado and mango. Served with a citrus mango sauce.
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When the tomatoes aren't at their best, make this yummy salsa with canned tomato sauce, fresh peppers, garlic, lime juice, onion, and cilantro.
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Sauteed mushrooms are marinated in a tarragon vinegar-enhanced salad dressing mixture.
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Get Spanish Stuffed Bell Peppers Recipe from Food Network