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Originally this came from a Cuban friend, but I've since doctored it quite a bit. This dish is hearty and a meal in itself. By adding more meat, beans, and rice, you can feed a large group of people. You might want to add more spice as well.
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Get Tomato Pop Micheladas Recipe from Food Network
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Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup
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Chef John's indoor baby back ribs are seasoned with a homemade dry rub, then glazed with barbeque sauce and baked until tender and delicious.
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Chocolate and cherries pair perfectly together in this delectable pork dish.
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Get Baked Nachos with Roasted Sweet Potatoes Recipe from Food Network
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Get BBQ Baked Beans Bruschetta with Cilantro Pesto on Cheesy Texas Cut Toast Recipe from Food Network
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This flavorful wok-fried shrimp dish makes an easy but very impressive dinner Bright and spicy, it calls for strips of ripe red Fresno chiles, which are not very hot and available in the produce section of most supermarkets Use red bell peppers instead if you want to tame the heat
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Get Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil Recipe from Food Network
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This authentic Mexican recipe I picked up while living in Mexico. It has a spicy, smoky flavor from chipotle peppers. It is perfect for a buffet where people can serve themselves and even better heated up as leftovers the next day! If this is too spicy for you, try using less chipotle peppers.