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I hate tofu but love tempeh and this sandwich is tangy and tasty. My boyfriend and I eat this all the time. It's great because it's vegan for him and I still like it (even though I'm not a vegetarian).
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This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice.
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This light-textured and juicy meatloaf is made with soft bread crumbs, green pepper, onion, and steak sauce.
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Freeze the ingredients for this potato and corn chowder ahead of time, dump them in your slow cooker, and dinner's ready with little effort.
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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.