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This is an old family recipe that my mom has cooked for 50 years. It's a wonderful, 'stick-to-the-ribs' meal that goes great with warm cornbread or rolls. I find that kids love this when they don't like regular 'spicy' chili.
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This budget-friendly lentil salad recipe uses canned kidney beans and corn.
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Coconut milk, curry, and mango chutney really put a new set of flavors in this spin on turkey chili.
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Nobody will believe red kidney beans are used in this deliciously moist raspberry and almond meal cake that's gluten free to boot!
www.delish.com
Beef simmers slowly with tomatoes, red wine, cannellini beans and Italian seasoning to make a mouthwatering, Mediterranean-inspired stew.
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Traditional chicken enchiladas can be labor-intensive to make, but this quick stovetop version has all the flavor of that Mexican favorite, plus a velvety, dippable consistency achieved with convenient PHILADELPHIA Cooking Creme.
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Katherine's Famous Vegetarian Taco Salad; layered, so chips don't get soggy! Top with sour cream or guacamole if you'd like. We like to make our own bowls for individual tastes.
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Super easy 15 minute meal! If you're interested, here's a video of behind the scenes as I cook this dish live on TV-I'll give you a tour of the studio kitchen...
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Get Roasted Chicken Breast with Marmalade Recipe from Food Network
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This vegan pad Thai soaks kelp noodles, bean sprouts, baked tofu, and crunchy veggies in a tangy chile-tamarind sauce featuring flax seeds.
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With a plastic brain mold, you can make a delicious shrimp cocktail gelatin mold that is almost too creepy to eat! Serve with assorted crackers, baguette slices, cucumber slices, and celery sticks.
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Get Blue Corn Chip Nachos with Pepper Jack Cheese Recipe from Food Network