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Chicken, wild rice, and mushrooms are given fine treatment in this elegant casserole.
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Get Buffalo Chicken Salad Recipe from Food Network
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Beef and cabbage stew with a tomato base is a lower-carb version of traditional beef stew; garnish with sour cream.
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Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.
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This recipe is by Marian Burros and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tomato Bisque Recipe from Food Network
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Shrimp and crabmeat, mixed with seashell pasta, red pepper, and mozzarella cheese, to form a delicious salad that everyone will enjoy.
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Blending and mashing vegetables in broth and adding coconut milk gives this vegetarian soup recipe a bisque-like texture without the dairy.
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Streamline Thanksgiving with your Instant Pot: cook a frozen spice-rubbed turkey over a gravy of apples, onions, and broth. Wondra® flour thickens the gravy.
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Use up leftover holiday ham in this rich and creamy soup. Using shortcuts like frozen hash brown potatoes, the soup takes only minutes to prepare and the slow cooker does the rest.
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Get Blackened Scrod with Bok Choy Wrapped Couscous and Grilled Eggplant Sandwiches Recipe from Food Network
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Here is a delicious version of an "over the top" Herb Rubbed & Roasted Chicken Salad Sandwich Recipe...with a twist. The twist being, I was inspired by the...