Venison: it's what's for dinner. That's true, at least in Carolyn Waldron-Parr's kitchen. This soul-satisfying stew begins with a buttery onion roux that is then whisked to life with ladles of hot beef stock.
I got this one from the Amish Cook at Home Cookbook, which I'm really enjoying. I served mine with egg noodles and the family said that it was very much like Salisbury Steak, I have to agree, onl...
Blogger Gerry Speirs of Foodness Gracious gives this buffalo chicken dish a twist by using Pillsbury Crescent Recipe Creations refrigerated seamless dough sheets instead of pasta.
Stuffing, fresh spinach and roasted red peppers are rolled inside juicy chicken breasts and topped with creamy sauce in this better-for-you recipe for two.
