This soup is easy to put together, and the flavor of the spicy sausage is balanced nicely by Great Northern beans, zucchini, fresh spinach, and carrots. Makes a delicious winter supper.
Ground beef, chopped onion, egg, and crumbled saltines are combined, seasoned with steak sauce, and baked in a 9 X 13 inch baking dish for about 1 hour.
This simple marinade is made from ingredients many people have on hand (vegetable oil, soy sauce, Worcestershire sauce, wine vinegar, lemon juice, and seasonings), and can be prepared in minutes.
Giving the chicken a double coat of flour mixture creates a golden crust (without the skin) when pan-fried. We use lemon rind instead of the lemon extract called for in the original. Carefully pour in the broth so you don't wet the crispy brown coating on the chicken. The broth mixture turns into a glazey sauce that can be served with the chicken.
A whole chicken is stewed and then the meat is simmered with celery, onions, beef bouillon and chicken noodle soup mix in this soup seasoned with thyme, poultry seasoning, pepper and basil.
Stirring the mushrooms constantly helps release their juices, allowing them to caramelize quickly. Complete the meal with Wedge Salad with Sour Cream-Mustard Seed Dressing or roasted potatoes.Prep: 1 minute; Cook: 10 minutes
A sweet-tangy brown sugar-maple syrup dressing gets its zip from apple cider vinegar and performs as the perfect partner for a leafy green salad tossed with pears and candied pecans.
The secret to these enchiladas is in the seasonings! Shredding the chicken is the most time-consuming step, but it's worth it in the end. Serve them with sour cream and a side of Spanish rice.
