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Salisbury steak made with ground turkey and cream of mushroom soup is a different twist on the traditional recipe reminiscent of school lunch days.
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This is an expert gratin recipe with made-from-scratch cheese sauce--an important cooking technique and a delicious way to eat your veggies.
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Toss together chicken strips, crumbled bacon, Parmesan cheese, and homemade croutons to make a tasty Caesar salad-style filling for pita bread halves.
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A crispy baked fish topped with a cheesy crab and pepper mixture. Easy to make, and nice to look at. This topping can also be used to stuff mushrooms. You may use any type of cheese that you like in this recipe - Italian cheeses work especially well.
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In this recipe, chef Grant Achatz tops seared scallops with a peanut butter panade that's thickened with bread crumbs to form a paste. He drizzles on a curry vinaigrette for a final, fragrant touch.
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These homemade chicken nuggets are baked, not fried, and get their nutty flavor from wheat germ.
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Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.
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Cream cheese seasoned with garlic powder, onion salt, Worcestershire sauce, and a bit of mayonnaise makes a delicious spread for cucumber sandwiches.
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Get Mom's Meatballs with Neapolitan Meat Sauce Recipe from Food Network
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Shuffling Thanksgiving dishes that require different cooking temperature can be challenging. Save oven space on the big day by letting your Instant Pot® handle the dressing.
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Get Heirloom Tomato and Pecorino Gratin Recipe from Food Network
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Yummy, oozing, fried green olives! A very unique appetizer that is great to have on hand in the freezer for impressing unexpected guests!