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Red onions are simmered in store-bought beef broth, and served with a slice of cheesy French bread.
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Get Spaghetti with Zucchini Recipe from Food Network
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This was made from Thanksgiving leftovers, and ingredients in my pantry. It's a family favorite and a hit at Pot lucks. With leftovers, it's a breeze, made from scratch ... it's work. Either way it's a hit and well worth the time. After a holiday meal half the work is done because you usually have the mashed potatoes, and turkey. When I make it from scratch, I usually use chicken rather than turkey. Prep times are from leftovers.
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Every restaurant I've worked in has spinach artichoke dip and in each place the servers call it Spin Art.
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My husband begs me to make this dish. It is a surprisingly great mixture of flavors. You'll love it! Feel free to tailor the ingredient amounts to your taste. This is how we like it, but it is quite flexible.
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Want to make Buffalo chicken dip and all you have is frozen chicken? No stress: just cook the frozen chicken breasts in a pressure cooker.
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This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
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Take your pizza upscale and impress your family or guests with these tasty, bite-size pinwheels.
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First boiled with baking soda, these homemade soft pretzels are brushed in butter at the finish line and served with a queso dip starring classic white American cheese.
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Get Western Hash Brown Omelet Recipe from Food Network
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With Canadian bacon, red peppers and green onions, these crispy, cheesy potatoes beat the standard hash browns any morning.
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Get Cheesy Baked Farro Recipe from Food Network