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  2. 45 Recipes That'll Spice Up All That Frozen Ground Beef in ...

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    45 Recipes with Ground Beef. This collection of ground beef recipes has got it all— soups, casseroles, pasta dishes, burgers, tacos, and more. If you’ve got some ground hamburger handy, you ...

  3. Celebrate Cozy Season with These Comforting Easy Fall Recipes

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    Ground chicken and cannellini beans keep things light and healthy, while hatch chiles, jalapeños, and plenty of spices adds all the flavor you could want. Get the recipe for Classic White Chicken ...

  4. 45 Healthy-Ish Fall Recipes To Help Balance Out All Those ...

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    45 Healthy Fall Recipes PHOTO: JOSEPH DE LEO; FOOD STYLING: ... easy to make, and best of all, leave room for dessert. ... Swap out the ground beef for another ground protein, and add in any melty ...

  5. Casserole - Wikipedia

    en.wikipedia.org/wiki/Casserole

    In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, potato, rice or pasta); sometimes, there is also a crunchy or cheesy topping.

  6. List of Chinese dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Chinese_dishes

    The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. Red cooking: 紅燒: 红烧: hóngshāo: several different slow-cooked stews characterized by the use of soy sauce and/or caramelised sugar and various ingredients. Stir frying: 炒 / 爆: 炒 / 爆: chǎo / bào: two fast Chinese cooking ...

  7. American Chinese cuisine - Wikipedia

    en.wikipedia.org/wiki/American_Chinese_cuisine

    Easy Family Recipes from a Chinese American Childhood. New York: Knopf. ISBN 0-394-58758-8. Eileen Yin-Fei Lo and Alexandra Grablewski. The Chinese Kitchen: Recipes, Techniques and Ingredients, History, and Memories from America's Leading Authority on Chinese Cooking. (New York: William Morrow, 1999). ISBN 0-688-15826-9.