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Broccoli and bacon, of course, but also raisins and cashews in a salad dressed with a creamy mayonnaise-based dressing.
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This version of rice pudding uses brown rice, cinnamon, and almond extract to make a slightly nutty comfort dessert.
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Cranberries, blueberries, and raspberries team up for a fruity version of cranberry sauce to serve alongside holiday main dishes.
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This is a technique that elevates basic sauteed greens into something even more savory and tender.
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When the Australian and New Zealand Army Corps landed at Gallipoli on April 25, 1915, a legend was born. On Anzac Day every year, we pay homage, not only to the Anzacs, but to Australians who have fought in all wars. These biscuits are uniquely Australian and this recipe utilizes Macadamia Nuts, another Australian treasure.
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Sirloin steak is sautéed until just done, then simmered with a mixture of onions and mushrooms and a creamy Dijon-mushroom sauce made with Campbell's® Condensed Cream of Mushroom Soup.
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With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner.
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This straightforward method of cooking mussels or clams produces an excellent dinner in 30 minutes You can build in extra flavors by varying the aromatic vegetables, the liquid and the last-minute stir-ins All you need is some bread or simply cooked rice, grain or potatoes to sop up the broth.
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This cranberry sauce uses prunes and raspberry jam to add new flavors to the holiday classic side dish.
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Good with soup, as an appetizer or as a snack. Lavosh is an Armenian unleavened flat bread.
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The foamy cap in this bubby drink comes from egg whites, a classic trick for giving cocktails a rich, creamy texture.