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Sirloin steak strips are tossed in a flavorful mixture of Pace® Picante Sauce, lemon juice, oil, and garlic, woven onto skewers, and grilled with a generous basting of the picante sauce mixture.
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A tangy, fizzy sipper made with cherry juice and ginger ale.
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Savory rye breadsticks are perfect with soup or salad or on their own as a quick snack.
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This recipe is by Molly O'Neill and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Canned diced tomatoes give a different flavor to this broccoli soup.
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Roasted pork loin, seasoned with spiced apple butter and roasted in apple juice, makes a great Sunday dish.
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This frozen margarita is a berrilicious treat. Sweet, cool, and goes down smooth. Great for unwinding on a hot day or any festive occasion.
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A mix of Swiss cheeses and smoked Gouda make a rich fondue, perfect for dipping crusty French bread.
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This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled eggplant and a variety of peppers are processed with garlic, green onion, and lemon juice into a spreadable tasty dip. Serve with toasted baguette slices and seasoned flat bread crackers.
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This simple side dish recipe is just a head of cabbage sliced, seasoned, and baked.