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This vegan bowl features pinto beans, quinoa, sauteed peppers, avocado, and soy cheese for a filling, well-balanced lunch or dinner.
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Chocolate bread pudding made with baguette, cream and chocolate chips is steamed then allowed to rest overnight and served with a warm stovetop chocolate sauce.
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The cinnamon apple sponge cake dessert recipe is from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
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This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.
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A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!
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Use the bread machine to make the herb dough, roll it out and fill it with broccoli or any other vegetable you prefer. Then add ricotta, Parmesan, mozzarella and provolone cheeses. Seal it up and bake it for pizza in a pocket.
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A baked taco-style lasagna with layers of corn tortillas, salsa, seasoned ground beef and sour cream Topped with Cheddar and Monterey Jack cheeses.
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These spiced pumpkin muffins have a buttery crunchy topping.
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This is one of my favorite 'stand by' recipes. I keep the ingredients on hand to make a quick, delicious, satisfying meal.
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A vegan rice sushi roll has an outside layer of sesame seeds, a layer of seasoned rice, and a filling of avocado, zucchini, cucumber, and green pepper.
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Chuck roast, potatoes, celery and carrots simmer to tenderness in the slow-cooker with an Italian-inspired tomato sauce made special with Campbell's Condensed Tomato Soup.
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This is an easy, simple and good recipe that makes a lot. The patties need to chill several hours, so this is good to mix one day and bake the next. Goes well with noodles, rice or mashed potatoes.