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Black beans, kidney beans, diced tomatoes, and lots of spices are slow-cooked with stew meat, resulting in a chili that's perfect for potlucks or family gatherings.
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Leftover ham? Make a simple ham salad with diced ham, hard boiled eggs, sweet pickle relish, mayo, onion, celery, bell pepper, and mustard.
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Fresh ripe tomatoes and bell peppers are loaded with ground beef and seasoned rice for a crowd-pleasing meal.
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Get Potato Pancakes with Mango Serrano Creme Fraiche and Smoked Trout Recipe from Food Network
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Cooked rice and barbecue sauce are combined with a heavenly mixture of cooked seitan, onions, scallions and hot chile peppers. The filling is spooned into flour tortilla, and when all ten are wrapped and ready, they're baked with additional barbecue sauce.
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Any hearty green can be used in place of kale in this recipe. For the best results, make the filling a day in advance -- it tastes even better once the flavors have had time to mingle.
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Get The Turducken: Boneless Turkey Stuffed with a Boneless Duck and Boneless Chicken "One Big Bird" Recipe from Food Network
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Layers of canned green chiles and cheddar cheese are baked with an egg filling. This casserole is also great when made with fresh long green chiles. Makes a wonderful brunch dish, but we also have it for lunch quite often.
cooking.nytimes.com
Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly You can prepare the masa ahead, and freeze it for up to several months Pasteles can also be cooked right away, refrigerated for a few days or frozen in zip-top containers for several months
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Zucchini stuffed with cottage cheese, red bell pepper, and Colby cheese, also known as zucchini "slippers", is a quick and easy appetizer or side dish.
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Make your tacos like your favorite Mexican chain restaurant does with this copycat taco seasoning recipe.
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Get Red and Green Bean Salad Recipe from Food Network