One reason why this recipe appealed to me all those years ago was the use of the picante sauce instead of a red enchilada ...

Stir the picante sauce, tomatoes and shrimp in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the shrimp turn pink. Stir the pasta in the skillet and heat ...

Vegetables are packed with essential vitamins and nutrients and are tied to a host of health benefits, including a reduced risk of heart disease, obesity, type 2 diabetes, and cancer. But accord ...

Start by making the enchilada sauce. Put the onion into a medium saucepan with the olive oil and cook over a low-medium heat for 7–8 minutes, or until soft and just starting to brown at the edges.

Cut the chicken wings in half at the joint. Heat 1 1/2 cups picante sauce, marmalade and mustard in a 2-quart saucepan over medium heat to a boil. Reduce the heat to medium-low. Cook for 40 ...

Preheat oven to 180C/350F/Gas 4. To make the sauce heat the olive oil in saucepan over a medium heat. Add the onion and garlic and sauté for 4-5 minutes, until softened. Add the passata ...