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I first made this because I like Wiener Schnitzel, but don't eat veal and am not crazy about using pork for this particular recipe. Also, I had never used panko...
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This authentic Italian seafood risotto is made with shrimps and scallops, but you can sub in any seafood you like, just make sure the rice and seafood are cooked separately.
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Made with pumpkin spice batter, a surprise pumpkin cheesecake filling, and a crumb topping, these muffins are a pumpkin party in your mouth!
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This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.
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Chef Kevin Kathman stuffs maple-glazed roasted squash with quinoa and sautéed wild mushrooms.
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This fudge always comes out great.
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Quinoa and soya chunks with satay sauce.
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Diced apples are topped with an oaty crumble mixture made with baking mix and spiced with cinnamon and cloves.
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Cans of cream-style corn and processed American cheese are stirred gently into a roux-thickened milk and onion base.
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This big-batch recipe for tomato rice flavored with cinnamon, clove, and cardamom cooked in a rice cooker is a popular side dish in Malaysia.
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An alternative cream cheese frosting without powdered sugar that features brown sugar, honey, and butter, whipped in a jiffy to sweet perfection.
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A tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of macaroni and cheese.