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My family can’t get enough of this easy corn casserole, which pairs perfectly with just about any meal. Whether you serve the corn casserole as a part of a larger holiday feast or just make a ...
Preheat the oven to 375˚. Butter a 9-by-13-inch baking dish. Char the poblanos directly on the burner of a gas stove over medium-high heat or under the broiler, turning, until blackened in spots ...
Turn leftover cornbread into croutons for Prairie Panzanella (page 147) or other salads. Cut the cornbread into ¾-inch cubes, spread on a baking sheet, and toast in a 350 degree F oven until the edges turn golden, about 10 minutes. Let cool, and store in an airtight container for up to 2 weeks or freeze for up to 3 months.
Home & Garden. Lighter Side. News
Although sourdough or plain white bread is traditionally used in stuffing, many people use cornbread instead. Cornbread makes for a super flavorful, Southern-inspired stuffing base and perfectly ...
Heat the broth, picante sauce, oregano, garlic and beans in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
From leftover stuffing muffins and leftover turkey to corn chowder and turkey dinner hash, to ham and potato soup, crack turkey salad and mashed potato bagels, there are plenty of ingenious ideas ...