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The veggies match the colors in the tri-colored pasta. And the dressing is real zesty and spicy. So when all three - pasta, veggies and dressing - come together, you have a festive, tasty and beautiful salad for six.
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Coleslaw with an inviting new twist of feta cheese and green onions - sure to become a new favorite! One large head of green cabbage may be used in place of the packaged slaw.
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Creamy crab dip is spread over a layer of marinara sauce and baked to make this festive hot dip. Serve with thinly sliced baguettes or your favorite crackers.
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Deli turkey goes upscale. This recipe is also a good place to use leftover turkey or roast chicken. Ham tastes great here, also.
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Perk up pork with an overnight marinade of earthy, spicy cumin, peppercorns and oregano mixed with sherry and a melange of citrus juices. Lightly toasting the dried spices turns up the heat on this full-flavored roast.
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This is a very spicy slow cooker chili recipe with fresh jalapeno peppers and a good bit of cayenne pepper.
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A tangy tuna treat that my family loves to eat. It's fast, easy and the tuna can be substituted with chicken...ummmm!
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This beautifully shaped cookie is full of flavor with almonds, raisins, cinnamon and of course lots of figs.
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Get Steak au Poivre Recipe from Food Network
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Nachos baked with bubbling Cheddar cheese and fresh tomato salsa make a bright and colorful snack for a party or watching the game.
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This spice mix is often called for in many Moroccan dishes.
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This is a great way to serve grilled skirt or flank steak. The spicy two day marinade is worth the wait.