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cooking.nytimes.com
There was a little farm near where we lived, in Alsace, in a small town by the name of Thann, where we got our pumpkins My mother would make soup just this way; she served it in the pumpkin, too We kids looked forward to it every year
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Smother turkey wings with a perfectly seasoned cream sauce and bake until tender with this simple recipe!
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An easy, creamy chicken dish made in the slow cooker gets a smoky kick from chipotle peppers. It's nice to serve with hot cooked rice.
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A sweet biscuit crust flavored with lemon zest is pressed into a 9-inch pie pan. Raspberries and blackberries are then spooned in and topped with a lovely sour cream custard flavored with sugar and spices. This lovely pie is baked and ready in less than an hour.
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This a rich, moist cake that is easy to make. It is a recipe that you can easily adjust, to take on the flavors you want to experiment with. I like it without the brandy but some want more of an apricot flavor. Give it a try!
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Yellow cake mix and peaches canned in heavy syrup are the primary components in this simple dump cake recipe.
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Chef Boyardee Spaghetti and Meatballs layered with cheese on a biscuit base, topped with pepperoni and baked together.
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Sausage, Cheddar cheese, and baking mix are all that are needed to create this easy and delicious appetizer.
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Here is one for all you Zwack fans!! The Bloody Hun
Ingredients: bloody mary mix, celery, pepper, salt
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What could be better than Thanksgiving in a bowl? Chicken breasts, stuffing, gravy, and a hint of cranberry sauce are tossed in a slow cooker for a hearty one pot meal.
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Zesty Italian dressing and a night in the fridge do wonders for the beans in this simple but tasty salad. It couldn 't be easier. Green beans and limas are mixed with green onions and pimentos, chilled and served over chopped lettuce.
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Chicken, wild rice, and mushrooms are given fine treatment in this elegant casserole.