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This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.
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A baked taco-style lasagna with layers of corn tortillas, salsa, seasoned ground beef and sour cream Topped with Cheddar and Monterey Jack cheeses.
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A colorful salad of couscous, tomatoes and watercress makes a tasty bed for skewers of grilled shrimp. If you cant get beautiful summer tomatoes, its better to leave the tomatoes out. Substitute roasted red bell peppers, if you like.
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At his restaurant Spruce, chef Mark Sullivan uses guanciale (pork jowl) to add salty richness to the dish. At home, use bacon, which costs less.
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All the components of sloppy joes are mixed with penne pasta and Colby-Jack cheese creating a comfort food casserole for cold days.
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Bacon, eggs, and tomatoes start the picnic right in this macaroni salad!
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This is hot and this is sour, but it 's also fabulous. Lots and lots of taste sensations - fresh ginger to chili paste. And the bok choy, used instead of traditional cabbage is wonderful. Serves six.
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A hearty dose of red pepper flakes, ground ginger, black pepper, and sage make this soup unforgettable.
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Not your usual baked beans! Green chiles and hot pepper sauce give zest to these eat-'em up sweet-and-hot baked beans.
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Small meatballs with a sour cream based sauce. Delicious over egg noodles, rice or just as an appetizer. A very flexible sauce, these ingredients can be modified to include whatever you have on hand in the kitchen.
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Hillshire Farm Smoked Chicken Sausage is baked to perfection with red potatoes, bell peppers, onion, rosemary, thyme, and a hint of garlic.
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Get Barbecue Tofu with Cajun Rice Recipe from Food Network