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Chef John says the key to great refried beans is to make them with lard. Serve on, with, or in nachos, layered dips, quesadillas--the possibilities are endless.
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Crunchy bok choy is drizzled with sweetened soy vinaigrette and speckled with toasted almonds, sesame seeds and ramen noodles.
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Marinated tenderloin goes Asian with soy sauce, chile paste, sesame oil, and brown sugar. It's great with rice and Asian veggies like bok choy.
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What holiday dinner would be complete without Dad's dressing packed with wild rice and oysters?
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Mayonnaise and Worcestershire sauce create a nippy dressing for this rice and chicken salad. Water chestnuts and celery add a bit of crunch. If you're careful about the amount of dressing you stir in, this salad can be chilled and unmolded onto a plate.
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I picked up this recipe from Germany, it is very simple and tasty. For a different taste, omit the gherkins and add 1/4 cup of chopped ham. The basic recipe is also delicious with boiled new potatoes instead of pasta.
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This recipe is a quick and easy alternative to the traditional 7 layer salad. Great for summer get togethers.
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My family loves these peppery veggie fajitas! Serve the fajitas with flour tortillas, cheddar cheese, lettuce, tomatoes, sour cream, and I even put steamed broccoli on the side (so each can add broccoli if wanted).
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This California-style fusion sushi features untraditional but delicious smoked salmon and cream cheese rolled into nori seaweed sheets with sushi rice, then sliced into rounds.
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Easy empanadas are made with store bought pie crust and filled with seasonal vegetables.
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Get Pineapple Fried Rice Recipe from Food Network