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Crispy quesadillas are made with the Mexican delicacy huitlacoche, a corn fungus also known as "corn truffle," and delicious Oaxaca cheese.
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This tantalizing appetizer mingles fresh ahi, avocado, cucumbers and spice and will impress the most knowledgeable food critic.
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This salmon-studded, creamy cream cheese dip is seasoned with lemon juice, dill, and seafood seasoning.
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Tomatoes, cola, and spaghetti sauce mix are the starring ingredients of this pot roast, which may be cooked in advance and reheated.
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Chunks of chicken coated in barbeque sauce are an irresistible topping for pizza!
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The potatoes in Mom 's salad are mashed, so the consistency is quite different from traditional potato salads. And the prepared mustard that 's added to the creamy dressing gives the whole salad a bit of zing.
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It's two salads in one -- a hearty, spicy mixture of lentils and eggplant and a crisp, cool combination of cucumber and tomato. Each is fine by itself, but they're even better when served together.
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A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.
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A lightly seasoned Parmesan cheese crust brings a bold but not overpowering flavor to salmon steaks cooked in a white wine and teriyaki marinade.
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Baby kale, coleslaw mix, and sunflower seeds are tossed in a sweet and tart balsamic vinegar dressing for a quick and easy timesaving slaw.
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There are a lot of different ways to prepare salsa; this recipe puts a twist on the classic Mexican food item with the addition of avocado.
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These cheesesteak sloppy Joes are even better than the original.