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In her version of eggs Benedict, Tara Lazar, owner of Cheeky's restaurant in Palm Springs, swaps in applewood-smoked bacon for the usual Canadian bacon, because she prefers its rich flavor and crisp texture.
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Creamy Irish stout and milk chocolate complement each other in this cold treat.
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These burgers are made with a mixture of ground beef and pork and use smoked Spanish paprika to give it a unique and delightful flavor.
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Yukon Gold potatoes are mashed and then baked with butter, milk, cream cheese, egg, and onion.
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A simple Southern classic! Okra is dredged in seasoned cornmeal, then fried until golden.
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These veggie burgers have no soy in them, instead using cashews, almonds, rice, and pinto beans to deliver a meat-free burger option.
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Very easy recipe to make, and a wonderful twist to an ordinary perogy. These cheese filled perogies taste great just boiled or fried with a little butter. Eat them with sour cream and you will have a wonderful dinner. You can easily double or triple the recipe and place extras in the freezer.
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Babies and toddlers can be picky about food, but they almost all love bananas; adding tofu and a scrambled egg to this dish boosts protein.
Ingredients: egg, banana, silken tofu
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Give your family's next grilled hot dog roast a little zip by making bacon-cheese dogs. Simply layer hot dog buns with Swiss cheese and bacon slices, top each with a dog, barbeque sauce, and diced red onion, and have a feast!
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Get Neely's Strawberry Pie Recipe from Food Network
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No green pepper in this recipe, so it's a hit with kids. We added this to the menu at a children's camp, and it has been a favorite for several years. The mixture is thick, so they are 'neat' rather than sloppy. This freezes and reheats well.
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Chicken breast meat is rolled up in store-bought crescent roll dough and baked in a creamy sauce in this comforting dish. Add some broccoli before baking to make this a complete meal.