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Leftover rotisserie chicken and crispy bacon are turned into a hot and spicy Buffalo chicken sandwich.
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I was in the produce aisle admiring the beautiful eggplants and I kinda said out loud 'hmmm... wonder what I could do with those?' and a woman answered, 'I always make salsa!' SALSA??? So I figured I give it a shot.. and scribbled down her recipe! YUM!
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Turn your fresh zucchini into a great appetizer using breadcrumbs and Parmesan. Excellent served hot, but equally delicious prepared ahead of time and served at room temperature.
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This bruschetta will turn out every time you make it. Use small slices of bread for a unique appetizer, or serve with Italian dishes.
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These gluten-free beef and Parmesan meatballs are first pan-fried and then simmered in your favorite spaghetti sauce for a satisfying, celiac-friendly meal.
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Fresh blueberries and cream cheese are sandwiched between two slices of whole wheat bread and topped off with homemade orange maple syrup.
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Sauteed mushrooms make a wonderfully savory filling in these chicken rolls sauced with heavy cream.
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A tasty meatloaf flavored with ginger and ketchup is made healthier by using less sugar, low-fat milk, and whole wheat bread crumbs.
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These are veggie burgers with a kick! Shredded carrots and zucchini are combined with tofu, onion, celery, egg, bread crumbs, basil and curry paste. Serve on a bun, if desired.
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Cocktail beer meatballs made with ground beef and ground pork, then slow-simmered in a sweet ketchup and beer sauce are the perfect snack to serve during the big game.
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In 1973, as a young immigrant from Austria, the now world-renowned Chef Wolfgang Puck had never eaten sweet potatoes. Thought too sweet for his palate, he decided to add apples for a sweet and tangy taste. The result? This original (and tart) take on a Th
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Get Walnut-Garlic Spread Recipe from Food Network