One of the favorite dinners in our household, and it makes lots for not a lot of money. Not a lot of work, either.
- About 4 tablespoons paprika
- 16oz. cans diced tomatoes
- medium shell pasta
- ground beef
- corn
- Salt & pepper
Per chip: 8 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 23 mg sodium.
0 Carbohydrate Servings
- Salt to taste
- canola oil
- corn tortillas
- chicken wings
- hoisin sauce
- soy sauce
- ketchup
- rice-wine vinegar
- freshly squeezed lime juice
- light-brown sugar
- chopped garlic
- chopped fresh ginger
- Asian chile paste
- Coarse salt and freshly ground pepper
- Vegetable-oil cooking spray
Serve with baked potatoes, baked butternut squash, steamed broccoli, and a green salad.
- apple cider vinegar
- brown sugar
- Worcestershire sauce
This robust breakfast or brunch recipe is bursting with fresh Mexican flavors.
POINTS® Value: 6
Level of Difficulty: Moderate
- olive oil
- white vinegar
- fresh lime juice
- olive oil
- table salt
Hamburgers are easily one of America’s most popular foods and the true test of a grill cook. A great grilled burger is well browned on the exterior and juicy and tender on the inside. But they rarely turn out that way. More likely, they are gray, tough, and bland. We wanted to make the ultimate no-holds-barred burger. Here’s what we discovered:
Test Kitchen Discoveries
Make a “panade”—a blend of breadcrumbs and milk—to bind the burgers together.
Add bacon fat to the beef mixture. The rich, smoky-tasting fat adds flavor and will keep the meat moist.
A little minced garlic goes far in flavoring the meat.
Be gentle with the beef mixture while mixing and shaping the burgers. Overworking will yield tough, dense burgers.
For this recipe, you want ground beef that is 85 percent to 90 percent lean. With the added bacon fat, 80 percent lean beef will make slightly greasy burgers. Crumble the cooked bacon slices over a salad, or use the slices as a burger topping.
- ground black pepper
- table salt
- bacon
- Vegetable oil for grill rack
- chicken breasts
- cream cheese
- dry Italian dressing mix
- cream of chicken soup
- fish sauce
- garlic
- Red pepper flakes
- sugar
- mixed salad greens
- sea scallops
- canola oil
- cayenne pepper
- chopped mint
- dark sesame oil
from Tx Ruby red siteHave not made yet, but sounds yummy
- freshly squeezed Texas Rio Star grapefruit juice
- Campari
- simple syrup
- aged balsamic vinegar
Chicken Basil, or Gai Pad Gra Pow, is one of the classics of Thai food and is surprising easy to make. You know you’ve made Chicken Basil right when the heat from the chili peppers plays just under the flavor of the gra pow and the fish sauce. Don’t be afraid to use what seems like an excessive amount of gra pow leaves – they make the dish.
- vegetable oil
- sugar
- 250g ground chicken
- fish sauce