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This is the basic recipe my gram used to use to make her potato salad. It sounds odd, but the anise is really good in this dish.
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Flavorful from-scratch dumplings float atop a tasty turkey and vegetable soup replete with green beans, carrots, and celery for the ultimate Thanksgiving comfort food.
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A creamy filling of ricotta cheese and shrimp mixed with green peppers, celery, and green onions and folded into bite-sized phyllo triangles is always a popular party appetizer.
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Tender shredded Buffalo chicken from the slow cooker and crunchy celery-carrot slaw with ranch make enough wraps to serve a crowd or perfect for leftovers the next day.
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Chopped hard-boiled eggs, black olives, and water chestnuts are tossed with chunks of cornbread, celery, onion and seasonings in this dressing for a 10 to 12 pound turkey.
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A mixture of cream of mushroom soup, cream of celery soup, and melted cheese coat egg noodles and tuna in this casserole topped with a layer of Parmesan cheese.
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I love the added flavor the Portabella and Shiitake Mushrooms give this dressing. It's a favorite!
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This sweet, ketchup-based barbecue sauce is seasoned with allspice and mustard powder. Takes only minutes to prepare.
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The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste.
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A tasty alternative to the typical picnic potato salad is made with roasted red potatoes, bacon, eggs, green onion, celery and mayonnaise. It's easy to make and you can adjust most ingredients to suit your own personal taste.
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This layered jar salad combines the pop of Buffalo sauce with cool creamy ranch, blue cheese crumbles, and the crunch of the celery and carrot. It's wing night in a salad.
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