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Corn, zucchini, onions, pimentos, and green chiles are coated with a zesty oil and vinegar dressing. This chilled salad is great for cookouts!
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Penne pasta and fresh vegetables are tossed with Catalina and Italian-style dressings.
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Pico de gallo with cabbage is a Mexican-inspired slaw that is perfect as a quesadilla-topper, with chips, or as a salad.
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This French onion soup is a powerful blend of onions, beef broth , parsley, and thyme.
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Turkey, mashed potatoes, cheese, a special sauce, and some little extras combine to make a tasty casserole for 'the day after'. Absolutely delicious way to use those tasty Thanksgiving leftovers.
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Chicken is soaked in a flavorful brine with hot peppers and cherry tomatoes, before it's grilled until crispy on the outside and moist and juicy on the inside.
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Crunchy baked strips of chicken breast coated in coconut crumbs are served with a creamy coconut-mayonnaise sauce. The Chinese buffet favorite is easy to make at home without deep frying.
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Stewing meat is browned and braised in red wine with carrots, garlic, onions, and herbs. Mushrooms and more onions are added for the last half hour of cooking.
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This is a wonderful way to prepare root vegetables. This savory combination of potatoes, rutabagas, carrots, parsnips and sweet potatoes keeps people going back for seconds!
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Ground beef, fresh onion, green bell pepper, tomatoes and rice are simmered in a sweet-hot sauce then baked with Cheddar and garnished with fresh cilantro.
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Pasta layered with a creamy alfredo sauce and chicken is baked for 20 minutes in this cheesy kid-pleasing casserole perfect for a weeknight.