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Ingredients for this soup can be found commonly in the hills of Emilia-Romagna where celery, mushrooms and truffles thrive and pork is king. There it would be...
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Save room in the oven and make Thanksgiving stuffing in the slow-cooker instead. Savory sage, parsley and onion combine with sweet and tangy chopped apples and cranberries for a classic seasonal side.
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First the ground beef is mixed with onion soup mix and formed into nice thick patties. Then shredded potato, Swiss cheese, and mushrooms are combined, stuffed into each patty, and sealed for a nifty surprise with that first bite.
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The quintessential recipe, just like Gram used to make--except they're vegetarian, made with TVP instead of beef.
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Made from scotch bonnet and jalapeno chile peppers, this is some of the hottest hot sauce you'll ever try.
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Feta cheese-stuffed meatballs made with beef and pork go well with any pasta, sandwich, or stew and are quick and easy to prepare.
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A slow cooker version of the traditional paprika stewed beef with dry mustard and Worcestershire for added zip.
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Mike Sheerin of Chicago's Blackbird bases his Asian-style version on oyster sauce, soy sauce, and roasted garlic, with toasted black peppercorns.
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A rich, creamy soup made with crawfish will make your Mardi Gras meal special.
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Even though North Africa is not a bastion of macaroni, the flavors of Morocco blend nicely with the dish.
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Crescent rolls are here to change everything you thought you felt about buns.
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Although it may sound like an odd combination of foods, at least it did to me at first, it is a tasty and hearty salad. You may want to alter the dressing and onion amounts to your taste.