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A delicious broth-based soup that can be modified to your taste! It's close to a Mushroom Soup that I had at a great deli in Florida--I've been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result. Great with salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: Shitake, Baby Portobellos and White/Button Mushrooms.
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Noodles, chicken and onion in a creamy, cheesy sauce just like Mom used to make.
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This is a wonderful twist on the traditional apple pie - great for fall! It calls for Pippin apples, but I usually use a combination of several kinds. Occasionally I add a bit of cinnamon, too!
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I adore curry and thought that this aromatic spice would be a natural with tuna. My family thinks that I was right and ask for these tuna-melts often. Easy and very tasty. To keep this recipe on the light side, use non-fat mayo and low-fat cheese.
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This is based on a classic Italian egg frittata, which generally has herbs and/or potatoes. I just used a Danish cheese instead of Italian, and I think the flavors...
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Get Classic Tuna Noodle Casserole Recipe from Food Network
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Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead.
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Toffee bits are stirred into a sweetened cream cheese to make a yummy dip for apples. It's a perfect dessert to pack for lunch, or for an afternoon snack.
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Packed with apples, strawberries, blackberries, raspberries, and rhubarb, this fruit of the forest pie is fantastic served a-la-mode!
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Delightful toasted appetizer crostini made with fresh roma tomatoes and mozzarella cheese have all the flavor of a Caprese salad. The colorful little toasts are sprinkled with basil leaves and drizzled with olive oil.
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Lightly breaded and pan-fried chicken breasts make a quick and easy main dish any night of the week.
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Apple and pecan cobbler with butterscotch chips is a sweet twist on the traditional fall-favorite dessert. Serve with vanilla ice cream.