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A creamy, crunchy salad. I use imitation crab in this, but it also works well with lobster, real crab, and shrimp.
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Leftover turkey is simmered in a sweet and tangy sauce with onions, celery, and peppers. Try it on a roll, over rice, with noodles, or all on its own!
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This summer kidney bean and corn salad is quick and easy to prepare and perfect for a picnic.
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Strips of round steak and chopped scallions are marinated with soy sauce and garlic, then quickly stir-fried with sesame seeds. Add a little sesame oil to the marinade if you like that flavor.
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You'll love this Marinara sauce! This is great with fried eggplant or meatballs. I'm sure you could add ground meat if you wanted to make a meat sauce.
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Molasses, brown sugar, and walnuts bring chewiness, texture, and great flavor to these easy autumn lunch-box treats.
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These beans are briefly boiled and tossed with cherry tomatoes in a buttery basil sauce to make the most yummy green beans ever!
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Tofu is blended until smooth to create this vegan alternative to cheesecake.
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This is classic indeed, with both all-purpose and whole wheat flours and two rising times for two small loaves of good, old-fashioned wheat bread.
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Everyone's favorite, chocolate chip cookies, get a delicious update with the addition of oats and blueberry jam to the dough.
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Chicken is marinated in a lemongrass sauce and topped with a chile-ginger sauce in this a quick, fresh dinner prepared in a Panasonic CIO.
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Bread crumbs and banana are spiced with sugar, cinnamon and nutmeg and sweetened with applesauce and brown sugar in this baked pudding.