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.
This Basque-Style Chicken recipe contains kraft zesty italian dressing, hot cooked rice, boneless skinless chicken breast halves, green and red peppers, onions and more.
This Puerto Rican Shrimp and Rice (Asapao Con Camarones) recipe contains white rice, shrimp, kraft zesty italian dressing, vegetable broth, oscar mayer smoked ham and more.
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!)
This mouthwatering chicken skillet is bursting with flavor and can fit into your healthy eating plan, too. Low-cal and low-fat, it's your new go-to family-pleaser.
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.
This is my homemade try at the quot;Penne Rosaquot; they serve at Noodles and Co. Its not exactly the same, but it IS almost as yummy! If you do not like spicy pastas, leave out the red pepper flakes or add more if you like a little kick!
