This Chicken Stuffed with Prosciutto and Fontina recipe contains fontina cheese, unsalted butter, boneless, skinless chicken breast halves, extra-virgin olive oil, dry white wine and more.
Browning the beef in a skillet before putting it in the roasting pan is the key to deliciousness in this smart stew. Cook it low and slow for juicy tenderness.
This Stuffed Leg of Lamb recipe contains leg of lamb, stove top savory herbs stuffing mix, kraft shredded mozzarella cheese, olive oil, portobello mushrooms and more.
Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.
Whether you're planning for pint-size palates or simply desire to serve appetizer-sized portions of the American classic, these mini burgers are a guaranteed crowd pleaser.
Roasted butternut squash makes a delicious side, satueed spinach is a classic dinner companion, and caramelized onions are perfect on burgers or to give some depth to soups and sauces. Enjoy!
