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cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This colorful salad is a departure from the usual 7-layer salad. Avocado, pinto beans, tortilla chips and ranch dressing give it a south-of-the-border flair.
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Go balls to the wall for these buff chick meatballs.
cooking.nytimes.com
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top I prefer the method here, but you could always fry up some apples and serve them on the side
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This recipe takes some favorite pizza toppings and turns them into a great party food! Served hot with RITZ Crackers, this creamy dip is easy to make. You can use pre-made meatballs or make your own, and with a few added Italian spices, this dip will become a staple at all of your get-togethers.
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A great way to use homemade pesto besides as a pasta sauce is this egg salad that tastes great on crackers or cocktail rye or can be served on top of a summer salad.
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Another simple dish from the boys at www.BaldManRecipes.com-Classic homemade Moroccan food for the soul.
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You won't need frosting when you make this recipe for spiced apple cocoa cake with chocolate chips.
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Get Veracruz-Style Tilapia ("Pescado A La Veracruzana") Recipe from Food Network
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Cream-style corn, whole corn kernels, sour cream, butter, green chilies, ground meat and sharp cheddar cheese are combined with a packaged corn bread mix in this moist, pudding-like main dish.
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Chicken, shrimp, and vegetables are rolled in rice paper wrappers and deep-fried in this authentic recipe for Vietnamese Cha Gio.
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Get Slow-Cooker Caribbean Beef Stew Recipe from Food Network