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Use a pre-baked pan of corn bread in this stuffing for turkey, chicken or pork loin chops. You can freeze what you don't use for future meals.
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A hearty casserole that's easy to prepare. Bake brown and wild rice with your favorite vegetables; this recipe calls for red and green bell pepper, zucchini, carrot and celery.
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This recipe makes flavorful pan-fried chicken or turkey croquettes that are crisp on the outside and moist on the inside.
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Creamy wild rice and broccoli casserole is ready in less than 30 minutes when cooked in the microwave.
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A light broth loaded with chunky Great Northern beans and topped with a sprinkling of bacon, this soup was inspired by the caldo gallego (a Spanish white-bean soup) Jose Garces serves at Amada.
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This is a crunchy chicken and rice salad with an East Indian influence.
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Macaroni potato salad is a Hawaiian plate lunch favorite. Two scoops potato mac for me!
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Onions, cabbage, green peppers, green tomatoes, and seasonings make a terrific topping for hot dogs and macaroni salads. This recipe makes approximately 9 to 12 pints.
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Cucumber slices, onions, peppers and garlic are pickled in an exciting spicy cider vinegar mixture! What a great way to end the summer!
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Cayenne pepper provides the "fire" in this salad of tomatoes, peppers and onions marinated in a cooked dressing. Sliced cucumbers provide the "ice", as they are tossed into the salad just before serving.
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This brown rice pilaf is seasoned with onion, celery, raisins, fresh ginger, cumin, coriander, black pepper, and soy sauce.
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Plenty of fresh, crunchy carrots, celery, cucumber, green pepper and onions are tossed with tomatoes, zesty Parmesan and cooked pasta and coated with your favorite Italian-style salad dressing. Chill and serve this bright and flavorful salad.