Ever think the appetizers look way more appealing than the entree? We know the feeling. Which is why we turned your fave hors d'oeuvre into a crowd-pleasing main.
So Vegetarian is almost an unheard of word in the Philippines, but while in college I still wanted the Filipino tastes while trying to be vegetarian. Since all of the recipes I know had meat (even the veggies are cooked in pork) I had to come up with some of my own. This is one of those. Tofu sinigang apparently isn't unheard of in the Philippines but this recipe came out of trial and error. The soup is pretty sour cooked to quot;full strengthquot; but can make a pretty nice fast meal with rice.
Bite-sized pieces of beef, coated in crushed ginger snaps, are browned then simmered in onion soup and cider vinegar for an easy version of the favorite German dish.
The tangy, slightly sweet sauce makes this distinctively Memphis-style. The fact that it's done in 30 minutes makes it a dish to keep in your repertoire.
You'll never eat frozen fish sticks again once you dig into crispy, flaky haddock that can fit into a healthy eating plan. And our "chips"? Zestier than ordinary french fries.
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.
Warm ham and cheese go together like broccoli and cauliflower. And we've put that in the mix, too. Our hearty, creamy pot pie looks restaurant-worthy and tastes even better.
These double-decker pizzas use tortillas, refried beans, taco-seasoned ground beef and Cheddar in place of Italian ingredients for authentic Southwest flavor.
