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 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.
This Turkey Enchiladas recipe contains enchilada sauce, kraft mexican style finely shredded four cheese, corn tortillas, turkey, kraft zesty italian dressing 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?
Fresh zucchini and yellow squash are the base of this cheesy, eggy bake. Our step-by-step video makes prep a breeze, so you can get back to savoring your summer evening.
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!)
