This nutritious soup of chorizo, kale, and sweet potatoes takes inspiration from the flavors of Spain. Garnish with store-bought (or homemade) harissa to add heat.
This terrific salad is a keeper. It 's pretty, makes a bunch, and tastes wonderful. There 's cherry pie filling, condensed milk, pineapple, oranges, coconut, whipped topping and crushed pecans.
A recipe for lemon pound cake has been handed down through a family as an Easter tradition. The tender, moist cake is full of chopped walnuts, and a hint of almond flavor adds richness.
Mashed potatoes can be made almost completely ahead. Do nearly everything - boil, peel and mash; stir in milk and salt - up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.
Traditionally Southwestern spices, like cumin and cilantro, lend a distinctive note to this crunchy bean dip. Corn kernels and chopped onion add a special crunch.
Broccoli florets, onion and shredded carrots in chicken broth are combined with a roux-thickened milk base in this cheese soup made with processed American cheese food.