An easy version of a south-of-the-border classic “chilaquiles”—this dish uses leftover tortilla chips layered with chicken, Pace® Picante, corn, olives and cheese.
A classic chilled pasta salad that's refreshingly smart and filled with the ingredients picnic-goers look for, such as turkey, olives, mozzarella and red onions.
This is a recipe from the Moosewood Restaurant. The March 2005 issue of Organic Style features a Taste Test for Organic and Natural Frozen Ethnic Meals. This Stew was the Best Moroccan Entree out of 45 varieties they taste tested.
This Flank Steak with Sauteed Edamame and Wasabi-Mustard Dressing recipe contains arborio rice, flank steak, edamame, canola oil, chicken broth and more.
Hearty stuffing and tangy BBQ sauce give this classic comfort food extra appeal. Plus, check out the ingenious prep technique that makes cleanup a breeze.
This Cider-Glazed Brussels Sprouts with Bacon & Almonds recipe contains oscar mayer bacon, brussels sprouts, planters sliced almonds, sugar, butter and more.
