Potatoes, half and half, bacon, and clams. This is the New England chowder of your childhood. Easy to make, ready in less than half an hour, a great dinner standby.
A simple, delicious dinner using up the glut of wintered-over broccoli from my parents' garden. You may use sausage or veggie sausage instead of bacon, substituting olive oil for the bacon fat.
This is a wonderful way to prepare root vegetables. This savory combination of potatoes, rutabagas, carrots, parsnips and sweet potatoes keeps people going back for seconds!
'Our family lives and works on a ranch,' remarks Ronna Lewis from Plains, Kansas. 'I like to fix this nicely seasoned casserole ahead of time and freeze it for later use. It's good with a tossed salad or nacho chips and dip.'
These fish fillets are quick to fix...and they bake in no time! Brushed with ranch salad dressing and coated with seasoned stuffing crumbs and parsley, the cod fillets are moist and flavorful. Our Test Kitchen sized the recipe to feed just two.
An impromptu picnic inspired me to put together this dressed-up chicken salad sandwich. The sauce gives leftover poultry a scrumptious punch. An instant summertime favorite, these sandwiches have become a mainstay at our house.
For a weeknight, instant brown rice makes a fast side for this saucy dish. If you have time, though, basmati rice pairs particularly well with the flavors in the garam masala.
This Pronto Vegetarian Peppers recipe contains instant brown rice, kidney beans, shredded part-skim mozzarella cheese, corn, sweet red peppers and more.
