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Canned corn and potatoes are used to make this summer treat.
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Pork loin chops are stuffed with a mixture of couscous, currants, and pine nuts, then coated in marmalade, and baked.
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Baked rice with cheese, diced chiles, cilantro, corn, and sour cream. Would be great served with green enchiladas!
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It's official: There's nothing Crescent Rolls can't do.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This was my great-grandmother's recipe. It is very good to eat on a cold winter's day.
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Roasted eggplant, tomato, onion and garlic are seasoned with thyme, pureed, then heated with cream and topped with goat cheese in this rich soup.
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Each year I am asked to make this wonderful dressing. The recipe has been in my family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth.
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This baked Hoosier corn queso dip involves minimal prep work for the maximum melty goodness of feta, Cheddar cheese, mayo, and sour cream.
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This rich and creamy spinach and mushroom soup is elegantly garnished with chilled shrimp.
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This broccoli soup uses apples to give it body, making it a surprisingly creamy soup without any cream!
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Get Just-Add-Water Shrimp Paella Soup Recipe from Food Network