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You will never want applesauce again after trying Chef John's delicious recipe for DIY spiced apple chutney, the perfect side at your holiday meal.
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This layered salad is made with green chile cornbread, pinto beans, peppers, corn, bacon bits, tomatoes, and cheese. It's then chilled for two hours to allow the flavors to blend.
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This is an Americanized version of bang bang chicken, a popular Sichuan Chinese dish. The chicken is twice-fried and mixed with creamy bang bang sauce for a spectacular dish.
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The crunchy matchstick-cut colorful bell peppers are rolled in a tortilla with sliced turkey, chard, and sprouts for a fresh-tasting lunch wrap.
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Fill a colorful bell pepper with this creamy, spicy dip and watch the crackers and carrot sticks disappear! Mayonnaise and sour cream are perked up with dill, onion, Worcestershire sauce, parsley and hot pepper sauce.
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Zucchini, bell pepper, and celery are marinated in a onion soup mix-based dressing for a flavorful salad sure to please a crowd.
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These Philly cheesesteak egg rolls are a guaranteed crowdpleaser, with ground beef, onions, and bell peppers encased in egg roll wrappers lined with American cheese.
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There are some recipes that are called Southern however, the Creole and Cajun culture in itself cooks different than the rest of the south. I believe this simple recipe does the heritage justice. You can serve them with your favorite side dishes such as greens, macaroni and cheese or rice.
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My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!
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Cucumbers, colorful bell peppers, tomatoes, and red onion star in this tangy salad. Let the veggies marinate for four hours or overnight for the best flavor.
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Toss together black-eyed peas and assorted colorful vegetables, sprinkle with a balsamic vinaigrette, and enjoy!
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Canned tomatoes make this delicious and versatile salsa fast and easy. Adjust the ingredients to taste.