My mother and I own and operate a small baking business, so I have little free time to spend in the kitchen cooking for my family. I appreciate this easy recipe. - Melanie Riley, McHenry, Illinois
The pretzels add a great crunchy coating that sticks to the fish when frying. The flavor is excellent and these fillets serve well alone or as a fish sandwich.
The perfect autumn soup, this hearty dish with a chicken broth base combines baked butternut squash, spicy turkey sausage, white rice, corn, and a dash of heavy cream, if desired.
A bed of tender mushrooms is laden with the winning combination of chicken, mozzarella and more mushrooms, proving you just cannot have too much of a good thing. Serve with rice or noodles.
The tangy-sweet flavor combination of this sauce will work equally well with chicken thighs or pork. Serve with hot cooked rice and steamed haricots verts or a tossed green salad.
Italian-inspired rice balls made with lean ground beef are rolled in crumbs and baked, not fried. They are flavored with Parmesan and mozzarella cheeses, and served with prepared pasta sauce.
The eggs can be poached ahead and stored in cold water in the refrigerator, but if so, be sure to undercook them slightly. Warm them in hot water before serving.
Broccoli remains crisp-tender in this recipe, though you can substitute any leftover cooked vegetables. Assemble the casserole the night before. Cover, refrigerate, and bake in the morning.
