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Chicken is baked on a layer of penne pasta flavored with seasoned tomato juice for a weeknight chicken pasta bake with a restaurant flair.
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This beef tenderloin is rubbed with a complex adobo paste made from three kinds of dried chiles.
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This recipe is by Jill Santopietro and takes 7 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey In the early 1920s many of them returned to Greece after the Greco-Turkish war.
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A gorgeous, healthy, and very tasty beet soup that's so simple to make. Beets and sauteed onions and garlic simmer in beef broth before being finished with a swirl of cream.
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Taco seasoning and picante sauce transform beef and melted cheese into a flavor fiesta!
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Tri-tip marinade made with lemon-lime soda and soy sauce is an easy marinade for any cut of beef, particularly tri-tip.
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Lots of flavor, and a nice change from just a regular burger. You can make these ahead of time and freeze them also. Serve on buns with all of your favorite toppings.
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Green beans are steamed in the microwave, dressed with a few simple ingredients, and ready to serve in just a few minutes.
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Classic British pub fare, this hearty main dish combines creamy potatoes, crunchy onions, smooth gravy, and yummy sausages!!
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These ARE easy! Beer and ketchup are set in a slow cooker to simmer. Meatballs are baked in the oven, then added to the simmering liquid for three hours.
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Spicy beef chorizo gives these Polish potato pancakes a Mexican twist.