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Mushrooms and crawfish, simmered in half and half with Parmesan cheese and parsley. Seasoned with crushed red pepper and Creole seasoning. Serve over fettuccini noodles.
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My mother asks me to make this all the time for small parties. Note: the more hot pepper the hotter it gets. Serve with tortilla chips.
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Amp up your standard chicken and potatoes with a sweet and zesty honey mustard marinade.
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Indian saag is a curry of cooked mustard greens and spinach, tasty with naan bread.
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Not as gooey as some wing recipes, this tasty, tangy treat is perfect for parties, and packs a real ginger and orange-flavored wallop.
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The whole family will enjoy this taco casserole consisting of ground beef, tomatoes and sour cream, then seasoned with taco seasoning. It's all layered with corn tortilla chips and Colby and Monterey Jack cheeses, then baked until the cheeses are melted and bubbly.
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A Hawaiian variation of teriyaki chicken is marinated in a pineapple juice mixture and baked in a hot oven. Turn and baste the chicken every 10 minutes for flavorful, brown, tender meat. Serve over sticky rice.
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The potency of garlic is deftly contrasted with the coolness of grapes in this baked chicken. Sesame seeds offer nutty undertones. Serve with Dijon-soy sauce.
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A splash of olive oil in the pan begins the process. Then the veggies are tumbled in - chopped eggplant, mushrooms, onion, and bell pepper. A shake of garlic powder, and when everything is cooked and yummy, it 's plopped into a pita pocket. Top with Mozzarella cheese, and serve.
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New York-style sweet and tangy onion relish with a hint of chili and spice are just perfect to put on that hot dog for lunch. They're quick and easy to make.