This breakfast bake topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread."
Eric, Steve, Dan, Shayne, and Steve worked on the deck this weekend and they got so much accomplished! It almost looks like a deck now. The weather was what the boys called,
Quinoa is the perfect vehicle for summer vegetables: it's more substantial than couscous or rice and it kind of binds ingredients together. This simple version involves minimal cooking: just toss hot quinoa with black beans, chunks of ripe heirloom tomatoes, and crunchy scallions, and cover with a refreshing lemon dressing.
Take an Italian taste tour with our manicotti stuffed with chicken, basil, spinach and cheese. It's big on flavor and can even fit into your healthy eating plan.
This Italian Five-Cheese Chicken Roll-Ups recipe contains boneless skinless chicken breast halves, kraft cheese, spaghetti sauce, philadelphia cream cheese, green peppers and more.
This Buffalo-Chicken Macaroni and Cheese recipe contains sharp cheddar cheese, elbow macaroni, rotisserie chicken, pepper jack cheese, half-and-half and more.
Fill chicken that's cooked with Progresso soup and Old El Paso green chiles in Old El Paso tortillas to make these cheesy enchiladas. Perfect for a Mexican dinner!
