Oven Bake
Baked Apples Stuffed with Dried Fruit and Pecans
Active time: 15 min Start to finish: 1 1/2 hr
Italian Stuffed Mushrooms
Elisa Mazzaferro-Rosenberg of Fort Collins, Colorado, writes: "I love to entertain, but between coming home late — I just completed my Ph.D. in small animal clinical sciences — and feeding my husband, Adam, and myself plus our little family of five cats and two dogs, I haven't had the time to have friends over much."
Mushroom and Butternut Squash Empañadas
When buying the dried chile for this recipe, be aware that a pasilla de Oaxaca is not the same as a regular pasilla chile. The former is smoked and has a very distinct flavor.
Cornbread Chorizo Stuffing
Most supermarkets have at least one type of spiced sausage. If you don't have the time to make cornbread, it usually is sold at BBQ restaurants and diners.
This recipe is an accompaniment for Maple Ginger Roasted Turkey.
Tropical Glazed Ham with Curried Pineapple Chutney
A magnificent centerpiece for Easter dinner.
White Bean, Tomato and Goat-Cheese Pizza
It doesn’t look or taste like it, but this pizza is low-fat. Each slice has just 346 calories and 4 1/2 grams of fat.
Tomato Gruyère Melts
Add a simple green salad to our updated version of the grilled cheese sandwich, and dinner is served.
Oven-Fried Catfish with Dill Tartar Sauce
Serve thick-cut french fries and a mixed-greens, beet and onion salad alongside the fish. Finish with a purchased custard pie; tall glasses of mint iced tea would complement all of it nicely.
Sausage and Cheese Strata with Sun-Dried Tomatoes
This do-ahead brunch dish makes excellent use of leftover bread. Add a layer of salsa and Monterey Jack cheese for a Southwest flair; or replace the sausage and sun-dried tomatoes with some sautéed onions and Gruyère cheese for a French twist.
Yukon Gold Gratin with Chilies, Cilantro and Cheese
Southwestern flavors and Monterey Jack cheese come together in this rich, creamy gratin.
Mixed Grain and Wild Rice Cereal
Prepare a batch of this breakfast dish and store it in the refrigerator. Then simply reheat single servings in the microwave.
Three-Mushroom Dressing
Pennsylvania is now a national center for cultivated exotic or "specialty" mushrooms like shiitake and crimini, but early colonists found plenty of familiar wild mushrooms growing free for the picking in the forests of their new world. The tradition finds expression in this mushroom-lover's dressing, which blends both wild and cultivated fungi for maximum flavor.