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A baked chicken and zucchini dish, made with cooked chicken breast meat and prepared crescent roll dough, is a tasty, easy meal when you have a lot of zucchini. Honey mustard adds a sweet zing.
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Served on a bed of rice, perfect for soaking up the delectable mushroom sauce. Colorful green pepper and pimento accents make for a suitable Christmas entree.
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Got a cutting board, knife, spoon, a skillet, and 30 minutes? That's all you need to whip up this tasty dinner. Makes great leftovers the next day too!
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The richness of the condensed soups that comprise the creamy sauce for this simple dish will have folks thinking you made it from scratch.
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No tomatoes in this recipe for chicken enchiladas, just a satisfying cheese and chicken filling with a creamy sauce over all. Kids love these and it's a great way to use leftover chicken.
cooking.nytimes.com
This stuffing from the chef Suzanne Goin, a Los Angeles native, pays tribute to California, with nods to the sourdough that you associate with fog-strewn San Francisco and to the almonds and dates of the Central Valley Turkey sausage, kale and sliced chiles are also tossed into the mix As Ms
cooking.nytimes.com
This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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"The Love Sandwich has become a Stedman staple on Saturday afternoons," Oprah Winfrey
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This dressing has a touch of tradition with a bit of Asian flair. My family is allergic to wheat but I wanted to continue with the traditional dressing idea. I then came up with the following which is my family's favorite now.
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This delicious recipe for a cornstarch-thickened gravy adds chopped hard-boiled eggs in the final step.