Recipe Sifter

Restaurant-style veal francese with Parmesan-breaded scaloppine fried crisp, bathed in a sherry-Marsala-lemon sauce, and crowned with prosciutto. Sabatino's signature in your kitchen.

Grandma's cream of mushroom soup: fresh mushrooms slowly sauteed in butter, then simmered with chicken broth and finished with heavy cream. The from-scratch version that retires the can forever.

Green tomatillo mole with toasted pumpkin seeds, jalapenos, cilantro, cumin, cinnamon, and romaine lettuce. An authentic Mexican mole verde for chicken, enchiladas, or dipping.

A hearty and warm choice for those cold winter nights.

From recipe request: posted by SuzieQue, Great American Recipe Cards, Great Beef Dishes Card # 91 Grp 6.

I love curry but I like it simple with lots of curry sauce. This is easy and delicious

Spinach Tortellini with a creamy mushroom sauce topped with plump and juicy peas. Store-bought tortellini make this recipe a breeze to prepare.

A make-ahead chicken and stuffing casserole: a creamy chicken layer between herbed stuffing, soaked in a savory egg, milk, and mushroom-soup custard and baked with a cheddar top. A freezer-friendly comfort bake.

If you're entertaining a crowd, this simple but luscious dish will satisfy everyone's hunger and create a pleasant atmosphere at the dinner table.

Make your chicken feel special with this tantalizing recipe that can be made using your crockpot.

Egg-marinated chicken breasts coated in seasoned breadcrumbs, sauteed golden in butter, then layered with mushrooms and provolone in a bubbly broth-soaked casserole. Comfort food with a crispy, cheesy finish.

Scottish "Braveheart" chicken, beef and leek soup. Adapted from The Frugal Gourmet

Best cheesy chicken chowder simmers tender chicken with potatoes, carrots, celery, and onions in a velvety sharp cheddar bechamel. Hearty crowd-feeding soup with a soy sauce twist for depth.

Classic mole poblano, Mexico's legendary sauce: dried chiles, almonds, sesame, raisins, and warm spices pureed and slow-simmered with a touch of chocolate into a deep, complex sauce for poultry.

Pot roast tri-tip braises a seared 2-pound triangle cut with onion, carrot, celery, red wine, and thyme until fork-tender. The strained pan juices become a glossy red wine sauce served alongside.

Sauteed chicken breasts in a lemon cream sauce with dry vermouth, Parmesan, and chicken broth. A one-skillet dinner served over egg noodles in 30 minutes.