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This is what we call fast and delicious cooking. Tortillas are layered with sour cream, cheese and olives in a baking pan, then finished with enchilada sauce.
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Egg salad meets deviled eggs in this recipe for the best egg salad, whether alone, on greens, or in a sandwich.
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No cooking required on this hearty hors d 'oeuvre -processed, dried beef delivers all the flavor in an instant.
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Black beans, salsa, veggie broth and cumin are tossed into the blender. Transfer to a pot and heat until warm and bubbly. Serve with a dollop of sour cream and a sprinkling of green onion.
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Egg noodles are topped with shredded chicken and bean sprouts, bathed in hot chicken broth, drizzled with thinly sliced shallots cooked in oil and topped with green onion in this quick Asian soup.
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Get all the flavor of cheese-stuffed jalapeno poppers in the form of a dip, using Neufchatel, Parmesan, and Cheddar cheeses.
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This fresh, jalapeño-spiked relish offers pure corn flavor without all the heavy seasonings that jarred versions usually have. Use it as a stand-in for fresh corn in succotash or chowder. It's awesome on hot dogs, too.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This versatile sour cream potato salad with dill pickles, green onions, and hard-boiled eggs can be customized with chopped bacon or ham.
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Use this slightly-spicy Japanese dipping sauce for pot stickers or spring rolls.
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Shredded chicken, tomatoes, and jalapeno peppers join Velveeta® in this addictive dip.
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Get Sausage and Peppers Sheet Pan Dinner Recipe from Food Network