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Served on a bed of rice, perfect for soaking up the delectable mushroom sauce. Colorful green pepper and pimento accents make for a suitable Christmas entree.
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Because a diet without Mexican food is one we can't stick to.
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Mushrooms are stuffed with herbs, Cheddar cheese and ground beef to make these mouth-watering appetizer bites.
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Chicken, an oniony tomato-cream sauce and Cheddar cheese all rest on a foundation of tortilla chips.
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This colorful kale salad with carrots, bell peppers, and peanuts is tossed with apple cider vinaigrette for a delicious side-dish salad or light lunch.
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Healthy and hearty, chicken simmers with tomatoes, black beans and corn.
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Black eyed peas with corn and other veggies with a sweet and sour dressing that keeps getting better the longer it sits.
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An easy, delicious pepper steak recipe the whole family will love served over white or brown rice.
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An easy creamy chicken-mushroom-tomato sauce with some kick from red chile peppers and smoothness from processed cheese.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 25 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This is a great spread to serve with crusty breads, toasted pita, or raw vegetables. I add roasted garlic and oregano to mine to complete the flavors!