Juicy golden-brown grilled chicken with tender, crispy skin is the stuff of summer barbecue lore. Our recipe makes it a cinch. If you're lucky, there might even be leftovers.
A simple Shake 'n Bake is all it takes to transform plain chicken breasts into the crispy centerpieces of these saucy, hearty Italian sandwiches. They will satisfy the entire family.
Mandarin oranges and crispy jicama tossed with greens and fruity dressing bring a bright taste to a smart salad course. Toasted sesame seeds add the finishing touch.
Tower, pile or stack...no matter what you call layers of egg, cheese, tortilla and fresh tomato, you gotta also call it one of the best brunch recipes ever.
These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.
This Southwest-Style Steak Salad recipe contains boneless beef sirloin steak, kraft ranch dressing, avocado, tortilla chips, ears corn on the cob and more.
This Beef Taco Salad with Chunky Tomato Dressing recipe contains lean ground beef, can black beans, corn tortilla chips, olive oil, hearts romaine lettuce and more.
This Todd English's Santa Fe Nachos recipe contains tortilla chips, shredded monterey jack cheese, philadelphia santa fe blend cooking creme, chili, black beans and more.
This Nacho Chicken Casserole recipe contains shredded Cheddar cheese, instant white rice, cooked chicken, tortilla chips, condensed cream of chicken soup and more.
This Quick Mexican Pizza recipe contains flour tortilla, ground beef, chili powder, taco bell home originals thick 'n chunky salsa, kraft string-ums string cheese.
