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Spicy roasted green chile and melted asadero and Monterey Jack cheese make a creamy queso that can be eaten with tostadas or warm corn tortillas.
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This casserole combines chopped cabbage with ground beef, tomato sauce, and rice. Preparation is much simpler than for standard stuffed cabbage rolls.
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This recipe is by Suzanne Hamlin and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Lamb Shepherd's Pie Recipe from Food Network
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Get The Big Marc Recipe from Food Network
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Rich, creamy beef stroganoff has plenty of sour cream and mushrooms. Serve this hearty classic dish over cooked extra-wide egg noodles.
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Do yourself a favor and skip the store-bought version.
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An easy shrimp cocktail recipe with shrimp gently poached in wine, lemon, and parsley and served with a tangy homemade horseradish cocktail sauce.
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This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Jalapeno-Stuffed Bacon-Wrapped Shrimp with Cherry Cola Barbecue Sauce Recipe from Food Network
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Get Arthur Avenue Burger Recipe from Food Network