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This barley and apple porridge is made with hulled barley with a little crunch from walnuts for a hearty alternative to oatmeal for breakfast.
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Hard-cook egg yolks go in the dressing, while the egg whites are mixed with macaroni, onion, carrot, and celery in this macaroni salad.
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Boneless, skinless chicken breasts take the place of wings in this easy pub-style favorite. Serve the crispy, spicy strips with blue cheese dressing for dipping.
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Canned pumpkin puree gives these cookies a tender, almost cakelike texture.
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Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust.
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This recipe is from my great grandmother and is super easy. It is made using bread crumbs, eggs, and hamburger patties. Best served with fried potatoes.
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This clever recipe makes innovative use of prepared crescent roll dough. A cheesy chicken and chopped broccoli mixture fills the center.
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Barbeque shrimp marinated in lemon and ginger with a hint of sesame.
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Cocoa and chocolate chips enhance this honey-sweetened wheat bread. And instant mocha coffee provides the java note.
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Fresh ripe tomatoes and bell peppers are loaded with ground beef and seasoned rice for a crowd-pleasing meal.
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This pizza dough has cilantro, paprika, basil, and oregano for an herb-flavored crust.
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This quick and easy sweet potato tempura is a delicious vegetarian appetizer. Use the same batter to make a variety of vegetable tempura.