Shrimp, scallops and flounder fillets are bathed in a creamy sauce of mushroom soup, milk and garlic, then layered with noodles and a rich blend of cottage cheese, cream cheese, basil, egg and onion. Sprinkle with mozzarella and Parmesan, and bake.
This is a quick and easy appetizer or main dish focusing on a garlic lime marinade and thick slices of peppered bacon wrapped around green chilies and shrimp. This recipe works exceptionally well on an indoor grill.
This is a great way to use some of the fresh garden vegetables abundant at this time of year. Plenty of zucchini, mushrooms and tomato are wrapped in warm tortillas and drowned in melted cheddar cheese.
When I was a child, my best friend and I loved when my dad made this cheese and potato soup with dill. It looked to us like he had shaved all of his whiskers off into the pot of soup, earning the name Daddy's Whisker Soup!
The glaze gives a wonderful sheen to the bird. A great addition to the menu is wild mushroom stuffing, cranberry sauce with raspberry vinegar, mashed sweet potatoes, rutabaga and parsnip casserole, green beans with walnuts, date and onion relish, pear chutney, and of course, pumpkin pie and butterscotch pie. If fresh sage is unavailable use 1/4 teaspoon dried sage.
This is a sweet twist on a yeast bread (also Gugelhupf or Kugelhupf) baked in Germany, Austria, and Central Europe. It's similar to the Italian Panettone and is traditionally baked in a fluted tube pan, but a Bundt pan works as well.
Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. I think the beets add a beautiful red color to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!
A flavorful blend of chicken, fruit, lemon, and ginger makes for a light and delicious chicken salad. This salad is perfect for special occasions, but easy enough to make at home any day. Serve it in a halved cantaloupe for a fabulous presentation!