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Chicken breasts, potatoes, celery, onion and mixed veggies are cooked in a savory sauce and baked in a pie shell. Bake for 45 minutes and serve while still warm.
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This spicy stir-fry is inspired by the Chinese-American take-out classic. Thinly sliced beef sirloin is coated in cornstarch and deep-fried until crisp, then its tossed with vegetables and a fiery sauce flavored with three kinds of chiles.
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To cook this seafood-and-chorizo paella, use the grill as both a stovetop and an oven, simultaneously using direct and indirect heat. We've replaced his whole crab with jumbo lump crabmeat for simplicity's sake.
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Miniature meatballs with vegetables and pasta shells. You will love this soup.
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This is a hearty, filling meal - A variation on the Classic, using spicy tomatoes with green chiles, and ranch-style beans. There's only one pot to clean up!
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This ozoni soup, made with mochi, chicken, shrimp, spinach and mushrooms, is a soup traditionally eaten on New Year's Day in Japan.
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Canned tuna doesn't have to mean sandwiches; instead, toss it with ribbons of zucchini, pappardelle, and a lemony cream sauce.
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Get Sweet and Spicy Short Rib Tacos Recipe from Food Network
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Get Turkey With Ancho-Orange Sauce Recipe from Food Network
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Get Thanksgiving Live Roast Turkey Recipe from Food Network
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Get White Chicken Chili Recipe from Food Network
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Get Szechwan Eggplant Stir-Fry Recipe from Food Network