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EatingWell Magazine
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Today's Favorites
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)
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I made the Jamaican Curry Shrimp Soup and it was delicious. I only used 1/4 of the serrano pepper. To cut down on the pepper "heat" I use ice water and 1 table spoon of slat and let stand for 15 minutes.
— coco_4
01/05/2013 - 10:25pm
This Chili is Fantastic. I make it often-especially on Football Sundays.
— Anonymous
12/27/2012 - 10:08pm
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