Basil, rosemary, and goat cheese flavor this vegetarian pizza made with frozen bread dough. This is among my husband's favorite dinners! The flavors compliment each other so well and it is so easy! I use frozen bread dough to speed the process.
Corn and other vegetables broaden the possibilities for this chicken and mayonnaise combo. Try adding a little soy sauce, or maybe some salsa or chutney.
This is a unique perspective to boring ground-beef stuffed shells. You and everyone will love the taste of the meat and everyone will want to know your secret!
Homemade hamburger buns will certainly make your next cookout more special! And it is easy to do with this quick yeast dough that takes you about an hour, including rise time. You will want to use this great recipe for dinner rolls, too.
Short, simple and delicious. This recipe doesn't mince words or steps. Cheese, butter, milk and eggs, join macaroni noodles in a casserole and cooks up splendidly.
Here's a chili recipe you'll love, combining ground beef and cubed top sirloin. Other ingredients include beer, strong-brewed coffee, unsweetened cocoa powder and ground cumin.
This recipe uses only half of what 's in your spice cabinet: chili powder, mustard powder and garlic powder are mixed up with paprika, oregano and brown sugar. It smells wonderful and adds such a great flavor to grilled meat.
Save time when grilling baked potatoes by pre-cooking them in the microwave. Just 5 minutes in the microwave is the secret to these tasty grilled potatoes that are ready to eat in no time.
A large salmon filet, steamed in foil and cooked either in the oven or barbecue. It's seasoned with minced garlic, fresh baby dill, lemon slices, fresh ground pepper and green onions.
These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!
Make tender, delicious gnocchi using instant mashed potatoes to slash prep time. Blend egg, salt, pepper, flour and mashed potatoes into a dough, cut into bite -size pieces and cook in boiling water. Serve with the sauce of your choice.
Made in the classic Italian tradition, this hearty soup combines a white bean puree with a blend of vegetables including cabbage, kale, and Swiss chard, with toasted bread to thicken the mix. It's reheated ('ribollita') and served topped with grated Parmesan and a drizzle of olive oil.