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Beef chuck roast is simmered with plenty of chile peppers and spices in the slow cooker creating a spicy, Mexican-inspired filling for tacos or burritos.
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The idea behind this recipe was to create a contemporary American chicken dinner The result is a whole-bird meal that takes a bit more time and effort than a simple roast chicken but offers an outcome that is just short of mind-blowing, with a variety of tastes and textures the classic cannot touch You can make this dish with chicken parts and water or canned stock, but it’s more efficient — and far tastier — to begin with a three-to-four-pound chicken and go through the whole process
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Get Caramelized Maui Onion and Barbeque Duck Quesadillas Recipe from Food Network
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Once you know the technique, cooking a large Muscovy duck breast is no more difficult than cooking a steak Fragrant five-spice powder — a heady mix of Sichuan pepper, fennel, clove, star anise and cinnamon — is the perfect duck seasoning, and juicy blackberries make this a brilliant summertime dish Muscovy duck is found at better butchers, from online sources or even at some farmers' markets
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Get Pan-Seared Duck Breast with Cassis Compote Recipe from Food Network
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Sweet red bell peppers are sauteed with garlic and spicy cayenne pepper, then simmered with sour cream and chicken broth to make a hot and luscious pasta sauce. Finish with Parmesan cheese and toss with cooked pasta.
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Get Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce Recipe from Food Network
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Get The Turducken: Boneless Turkey Stuffed with a Boneless Duck and Boneless Chicken "One Big Bird" Recipe from Food Network
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Get Spicy Lamb and Mint Sausage Recipe from Food Network
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Amanda Frederickson's recipe for Acorn Squash Soup.
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Prep these fruity, creamy oats the night before and in the morning you've got a quick, fresh breakfast.
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Use Mexican-style canned corn, cream cheese, canned green chiles, and fresh jalapeno pepper to make this dip reminiscent of jalapeno poppers.