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A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
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Tangy Italian dressing and savory soy create an easy marinade that is just terrific on grilled chicken wings.
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Massage kale before tossing it into this quick, easy, and filling salad of mushrooms, black beans, and tuna for extra tender, green results!
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Back in the day when chicken was expensive and veal and pork were cheap, 'city chicken' was a skewer of pork or pork and veal cubes, coated, deep fried and then baked to resemble fried chicken. Pork is still relatively inexpensive, and this is still an old-fashioned comfort food from days gone by.
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You can have meatballs ready in under an hour with ground beef, bread crumbs, eggs, cream of mushroom soup, Parmesan cheese, onion soup mix, and this recipe.
www.delish.com
Marinated grilled chicken piled into warm tortillas and topped with bold cheese sauce, Pace® Chunky Salsa, green onions and buttery avocado. Colorful, delicious and distinctive!
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Crunchy fried goat cheese balls top a fresh arugula salad dressed with oil and vinegar in this salad that's a lot simpler than it looks.
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A pasta salad filled with colorful veggies gets its flavor from fat-free Italian salad dressing and an envelope of Italian salad dressing mix, so it's on the lighter side.
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Zucchini slices are coated in seasoned bread crumbs and baked in the oven creating a quick and easy appetizer or side dish with pizza sauce.
cooking.nytimes.com
This recipe is by Oliver Schwaner-Albright and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a dry soup mix packed with split peas, pearl parley, lentils, onion flakes, rice and alphabet macaroni. Just add tomato paste, diced tomato, ground beef, and garlic for a rich and flavorful soup. Makes a wonderful gift.
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Sherry, garlic, and olive oil combine with paprika to give these shrimp a Spanish flair! This recipe is also great with squid or scallops.