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A hearty recipe for a style of breakfast burrito found in every eatery, taco stand, and gas station around Santa Fe, made with the famous green chiles from Hatch, New Mexico.
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I got this recipe when I lived in Anchorage, Alaska. It's made from Alaskan halibut. The shredded carrots and Cheddar cheese in this chowder make it distinctive.
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Get Philly Cheesesteak Garbage Bread Recipe from Food Network
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Get Nonna's Lemon Ricotta Biscuits Recipe from Food Network
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Cream cheese-stuffed French toast is served with a sweet and warm strawberry glaze and topped with whipped cream in this decadent breakfast favorite.
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Peppery arugula is the perfect vessel for this savory-sweet combo.
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Creamy chicken, veggies and pasta star in this one-dish meal that you can make ahead up to 24 hours in advance. Or freeze it uncooked until you need it. In place of the canned green beans, you can substitute 16 ounces of mixed veggies, frozen or thawed. If frozen, you'll need to extend the cooking time by about 15 minutes.
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Excellent for a quick weeknight dinner or an taste-pleasing entree for guests, these braised chicken breasts stuffed with a mixture of feta, lemon juice, and oregano, and cooked with fresh spinach and ripe tomatoes, are gratifyingly delicious.
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Get ORTEGA® Mexican Lasagna Recipe from Food Network
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Get Bacon Cheeseburger Garbage Bread Recipe from Food Network
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Get Matzo Red Velvet Cake Recipe from Food Network