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In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream Hominy can be found in the canned-vegetables aisle of your supermarket.
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Spice up your morning by adding jalapeno pepper to your green smoothie for a refreshing on-the-go breakfast.
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Chef John's savory sausage and milk gravy is just right for biscuits, fried chicken, and country-fried steak.
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Stir-fry beef strips with green peppers, and serve in a savory tomato sauce for an easy supper that's on the table in an hour.
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Green peppers stuffed with a mixture of ground beef, rice and onion, seasoned with garlic powder and held together with tomato sauce are topped with shredded mozzarella cheese and baked.
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Chicken tenderloins make a quick filling for tacos, along with plenty of garlic, black beans, bell peppers, cilantro, and a Mexican cheese blend.
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This colorful, sweet and tangy canned relish is made of yellow summer squash, green and red peppers, and onions. It's a great way to store your garden's bounty for later on, and a jar makes a great gift.
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Marinated chicken grilled then sliced and served on your favorite salad greens with a topping of parmesan cheese and croutons with creamy Caesar salad dressing. Your man will love it!
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Spaghetti, bacon, celery, onion, bell pepper, olives and tomatoes tossed with salad seasoning, Italian dressing and Parmesan and served cold.
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This is a scrumptious taco dip. When I use all low-fat ingredients, such as low-fat sour cream and low-fat Cheddar, it still comes out so delicious! Serve with baked tortilla chips for dipping.
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Red Cooking Wine is the secret ingredient in this classic chili recipe.