Create a new family favorite with a twist on chili using McCormick's unique blend of southwest spices. It also has the added plus of a low fat alternative to the typical chili made with ground beef.
Ten cloves of garlic lightly browned in olive oil and tossed with parsley, red pepper flakes, hot penne pasta and freshly grated Romano cheese makes a heady and flavorful dish.
Very good and very Italian with its garlic, parsley olive oil and vinegar dressing. The potatoes are cooked, chopped, and bathed in this lovely dressing and then chilled overnight.
Tender, thin flat iron steaks are quickly seared and served on crusty broiled rolls with spinach leaves, mozzarella cheese, tomato, and avocado slices.
Giving the chicken a double coat of flour mixture creates a golden crust (without the skin) when pan-fried. We use lemon rind instead of the lemon extract called for in the original. Carefully pour in the broth so you don't wet the crispy brown coating on the chicken. The broth mixture turns into a glazey sauce that can be served with the chicken.
Using lowfat cheese and soups, this creamy baked chicken will fool everyone who thinks richness always equals high fat. This recipe expands easily to serve a crowd.
This is NOT your usual plain green bean casserole. This is a recipe that started with my great-aunt and has been passed around our family for years. People tasting it for the first time ALWAYS want the recipe!
