Lean ground beef combined with mushrooms, onion and garlic in a balsamic tomato sauce; then topped with a mixture of Ricotta, Mozzarella and Parmesan cheeses and baked until golden brown. Who doesn't love a quick and easy casserole during busy weeknights?
Traditional French canelés are golden-brown with a crisp, shiny exterior and soft, custardy centre. Use <i>Philippe Moulin's</i> recipe for perfect results and enjoy heavenly canelés for breakfast or dessert.
Recipe of the Day: A New Spin on Leftover Fried Chicken You take that first bite of golden-brown fried chicken, and perfectly crunchy skin on the outside reveals juicy meat on the inside. How can it possibly get any better than that? Save the leftovers and find out. Creamy mayo and a tangy dill pickle can help you make the best chicken salad you've ever had.
Crockpot Salsa Chicken. Place whole chicken breasts in your crockpot and pour the salsa over it. Cook anywhere from 1½ to 2 hours on high. Take a baking dishand carefully place the chicken in the dish. Spoon some of the leftover salsa (from the crockpot) over the chicken and sprinkle evenly with the cheese. Bake for 15 minutes or until it's nice and golden brown, and you'll see the sauce and cheese bubbling.