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Sauteed pork chops are baked over a comfy nest of hashbrown potatoes and Cheddar cheese in a sour cream sauce, with some crunchy onion rings thrown in to keep things interesting. Add some green beans and you have a warm and homey one-dish meal.
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One nice feature of this dish is that you can cook and bake the pie in the same skillet.
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A recipe for a creamy, vegetable-packed filling topped with a flaky, golden crust.
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This recipe is by Trish Hall and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bet you can't eat just one helping!
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A cheesy mixture of sauteed mushrooms, spinach, cream cheese, and garlic makes a delicious filling for these baked chicken breast rolls.
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These hearty Belgian inspired short ribs get their unique flavor from the sweetness of Blue Moon’s Winter Abbey Ale and some nice spice from Blue Moon’s Harvest...
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A large batch of traditional Italian Wedding soup. This soup offers plenty of meat, carbohydrates and veggies. Perfect with Italian bread. For the pasta, I use acini di pepe, but you could use any small shape you desire, like shells or orzo.
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Get Ten Minute Tomato Sauce Recipe from Food Network
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30 minutes is all it takes to make this incredibly tasty soup. Sautéed garlic, tender-crisp carrot strips and rice noodles are cooked in a ginger flavor infused broth and garnished with fresh cilantro, green onions and salted peanuts.
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Get Twice-Baked Potatoes Recipe from Food Network