Welcome Spring with this fresh and easy main dish salad that features succulent chicken and tender spring veggies. Hearty and delicious you'll feel like you are serving fine restaurant quality food with this salad.
This is the best baked ziti I have ever tried...and I have tried a lot. This is from the March 2009 issue of Cook's Illustrated and has been thoroughly tested by them.
Chiles, ancho peppers, cumin and hominy simmer into a broth so authentic, you'll think you're south of the border, or at least at your favorite Mexican joint.
These enchiladas get their Southwest flavor from our Philly Santa Fe Blend Cooking Creme. Who knew it was so easy to create saucy, authentic-tasting Tex-Mex?
Literally, SIX freakin' cans!! (It has been brought to my attention that there are only FIVE freakin' cans. Ooops, sorry. Usually I don't have a problem counting to five, but there you go. Enjoy the recipe anyway!)
Ever wonder why it's called chili when it's so good at warming you up? Let's just call it one smart bowl full of beef and beans with the mouthwatering flavor of A.1. Sauce.
So simple, you'll wonder why you haven't made this one much earlier in life. A few key ingredients, including tangy A.1. Sauce, cook all day for a smart Swiss steak dinnertime.
