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A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards, kale, turnip greens and spinach.
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It takes one pack of hot sausage one pack of velveta zesty cheese a slow cooker wheat bread
Ingredients: sausage, cheese
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Inspired by the Dale family mom and dad work at Ellas making sure all our food is safe to eat this comforting pasta dish is easy to make and topped with cheesy breadcrumbs.
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Cassoulet is probably the most famous dish made in South West France. It dates back hundreds of years. There are many many versions. In fact you can get a good...
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A yummy breakfast burrito of cooked, crumbled chorizo sausage with onions and scrambled eggs mixed throughout. Serve on warm flour tortillas with a generous helping of shredded Cheddar cheese for the perfect hangover cure!
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This easy ham cooks in a sweet glaze made of maple syrup, apple cider, orange peel, cloves, and other warming spices.
cooking.nytimes.com
This recipe is by Leslie Bruni and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Kielbasa, onion, tomatoes, and pasta combine in this hearty soup that will keep you warm on those cold winter nights.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Beefy Stew Recipe from Food Network
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Get PLT - Pancetta, Lettuce and Tomato Sandwich Recipe from Food Network
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Get Borage, Benedictine and Bacon Sandwiches Recipe from Food Network