This VELVEETA Easy Red Beans & Rice recipe contains instant white rice, velveeta, oscar mayer turkey smoked sausage, kidney beans, ro*tel diced tomatoes & green chilies and more.
This basic method of cooking fava beans was taught to me by chef Gabriel Claycamp of Culinary Communion. When I was recently able to get ahold of fresh fava beans, I wanted to cook them in a way that highlighted the taste of the beans themselves, and here?
This Halibut with Tuscan Beans and Endive recipe contains halibut fillets, extra-virgin olive oil, can cannellini beans, rosemary, chicken broth and more.
This is a simple throw-together dish I came up with that is great for a Sunday after-church meal. Note: You can fry your own bacon for this recipe. I like the taste of bacon but cannot handle the lingering smell it leaves in the house when you fry it, so I just buy the jarred bacon for the few times a year I use it.
This is not at all difficult to make - although you can use uncooked bacon strips I prefer to semi-cook the bacon in the oven first just to release some fat but do not cook until crisp or wrapping it around the chicken will be impossible - the chicken may be prepared up to one day in advance, which makes this great dinner party food, just cover refrigerate and mix up the sauce when ready to bake :)
This Creamy Cauliflower Soup with Bacon, Cheddar, and Chives recipe contains bacon, cream cheese, cauliflower, heavy cream, shredded cheddar cheese and more.
Though filling enough as a main dish, you can also serve smaller portions of this creamy, cheesy casserole as a tasty side to scrambled eggs. We enjoyed the way the Classic Melts cheese blend melted over the casserole; substitute cheddar cheese if you can't find this product.
The sandwich starts with thick rustic Italian bread, hearty enough to support the fillings but still tender. There are three kinds of cheese in play...and the toasty bread is infused with garlic flavor by rubbing it with cut garlic cloves.
I inherited a CSA box packed with greens the other night, inspiring this simple one-pot winter pasta with a sauce made from a full bunch of kale, shallots, garlic, and goat cheese.
As I have continued in my journey of learning how to get the best flavor out of food, time always seems to be a factor. The time between harvest and being on your table is one time factor. Try a
