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Tender shredded Buffalo chicken from the slow cooker and crunchy celery-carrot slaw with ranch make enough wraps to serve a crowd or perfect for leftovers the next day.
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Shuffling Thanksgiving dishes that require different cooking temperature can be challenging. Save oven space on the big day by letting your Instant Pot® handle the dressing.
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This is a seafood stuffing that has been in my family for a while. We have never actually stuffed the bird with this to avoid the turkey having a 'fishy' taste. We tend to like our dressing very moist, but if you prefer a drier stuffing, only use half of the broth.
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If you are a bean aficionado, you'll love this salad. There are lima, kidney, green and pinto beans, along with some crunchy celery, red pimento, and chopped pepper. A sweet vinaigrette is stirred in, and then all is chilled for a few hours to let the flavors mingle. Serves ten.
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Inspired by leftover corned beef from St. Patrick's Day and the mention of reuben soup on Chowhound, my mom and I modified a recipe from allrecipes.com to come...
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Sweet corn and Yukon Gold potatoes are the stars in this simple, wholesome chowder. Almond milk and a spoonful of flour make it ultra-creamy.
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A simple yet flavorful chicken, roasted with a fragrant spice rub and basted with a maple-mustard glaze.
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Get DiPasquale's Arancini Recipe from Food Network
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My Mother Louise (1912-1974), a life long resident of New Orleans, LA, made this refreshing salad as a side dish to her fried chicken. She passed the recipe on...
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Not too heavy or spicy, this delicious seafood soup is great starter to a summer meal, or a perfect main dish for a light meal.
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Shredded chicken, quick brown rice, shredded cheese, buffalo wing sauce (and more!) are wrapped in tortillas and served with baby carrots, celery sticks, and ranch dressing for dipping.
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Fresh and very filling, this salad could be served as a main meal.