This beef stew gets rich flavor from beer, beef broth, and barbecue sauce. If you don't have a slow cooker, simmer this over very low heat for the same results.
What an interesting change from tradtional manicotti! You'll love the creamy texture of the cheese sauce! Note: if you slightly undercook the manicotti they will be easier to stuff.
Note: This kimchi will get more and more sour as it ages. It can be eaten immediately, but is optimal at around 3 weeks. For a more traditional kimchi, replace the miso paste with 1/4 cup fish sauce or 2...
You think they won't eat vegetables...think again. This hearty and satisfying dish features a colorful vegetable combination stirred into a savory cream sauce, topped with Swiss cheese and fried onion rings. It's delicious!
These easy-to-make exotic-flavored meatballs work equally well atop rice for a main dish or as hors d’oeuvres—with optional green curry or Asian dipping sauce.
Large, plump shrimp are marinated in a savory sauce of lemon juice, garlic, Italian seasoning, olive oil, dried basil, and brown sugar, then grilled to highlight the flavors.
Tim Love cooks these potatoes on a cast-iron griddle (also called a plancha), set right on a hot grill. His version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.
This hearty pizza pie is sure to become a staple in your house. Frozen bread dough is pressed into a springform pan to make an easy crust, then spread with the sauce and topped with sausage, green pepper and cheese.
The ultimate nachos made with Tater Tots in place of corn chips, topped with gooey cheese sauce, charred tomato salsa, crisp chorizo, and fresh vegetables.
This Mastering the Meatball recipe contains extra lean ground beef, dry bread crumbs, kraft barbecue sauce, kraft grated parmesan cheese, egg and more.
This Grilled Vegetable Salad recipe contains kraft zesty italian dressing, roasted red peppers, squash, onion, chipotle peppers in adobo sauce and more.
The marinade for this dish makes the shrimp so flavorful, you won't even need a dipping sauce. Even those who claim they don’t like shellfish, really dig this appetizer. —Kendra Doss, Colorado Springs, Colorado
