A base of stewed tomatoes, tomato paste, white wine and steak sauce surrounds chili-seasoned ground beef, bacon and kidney beans in this chili brightened with cilantro.
Roasted eggplant, tomato, onion and garlic are seasoned with thyme, pureed, then heated with cream and eventually topped with goat cheese in this rich soup.
Rich, hearty steak soup has chunks of tender round steak, potatoes, carrots, celery, and corn, all simmering in a flavorful tomato-flavored beef broth.
Great for holidays when there are picky eaters in the crowd. Can make as many as needed or just one if you like. Got this from an internet friend. Good served with fruit and coffee cake.
Muffin tins are lined with paper baking cups and a vanilla wafer "crust," then filled with a lemony cheesecake batter and baked. Top with your favorite fruit pie filling, if desired.
This is certainly one of the easiest guacamole recipes I have ever encountered. As a guacamole connoisseur, I was highly skeptical. After learning that one of the more famous Mexican restaurants in northern New Mexico uses a similar recipe, I decided to give it a try. The taste was amazing!
Filled with chili seasoned potatoes, chorizo and scrambled eggs, these morning burritos are a fun and lightly spicy breakfast, designed to fill you up and get you excited for the day! Top with green salsa to balance out the richness of the filling with its tangy, fresh flavor.
The surprise ingredient tarragon puts the 'wow' in this cake. Both kids and adults love it - people are always asking me for this unique, irresistible recipe!
I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.
This is a very crunchy, very satisfying coleslaw with ramen noodles, cabbage, toasted almonds and sesame seeds. The dressing is vinegar and oil with lots of herbs and a tad of sugar.
Zucchini and yellow squash are cut into uniform pieces, and sealed into a foil packet with butter, garlic powder, salt and pepper. Then the packets are grilled until the vegetables are juicy and flavorful.