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I call this Dale's Lamb because my late mother-in-law, Dale, gave me this recipe. Everyone who's ever tried this likes it, even my mom, who didn't care much for lamb. Hope you like it, too.
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These Japanese pot stickers are a fun favorite! Little fried wrappers are filled with pork and veggies, and dipped into a tasty sauce.
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For a sensational summer salad, toss shredded napa cabbage and sliced green onions with toasted ramen noodles, slivered almonds and sesame seeds.
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Layers of ziti pasta, beefy tomato sauce, sour cream and Italian cheeses get a final dash of flavor with a generous sprinkling of chopped fresh basil before baking.
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Super yummy relish and a great way to use up that golden summertime corn. Originally submitted to ThanksgivingRecipe.com.
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Blue cheese and chipotle in a venison burger? Topped with sauteed onions and banana peppers, these are a delicious mouthful.
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In Korea, chefs typically create stir-fries with just one kind of vegetable, like lotus root. Tradition is broken here with an assortment of vegetables, including Jerusalem artichokes and parsnips.
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A can of pork and beans in tomato sauce is added to this vegetable stew cooked in a chicken stock base.
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This is very tasty and old-fashioned. Serve with mashed potatoes and gravy. Divide into two recipes.
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Shrimp are coated in plenty of olive oil and topped with bread crumbs, parsley, and Parmesan cheese in this recipe for baked shrimp scampi.
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A quick, easy soup made with everyday ingredients. It's ready in a flash!
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A double cheese effect, as Parmesan-coated chicken swims in a pool of pasta sauce with a blanket of melted Monterey Jack over all.