Rice/4 recipes

Seems too good to be true, but this succulent dish can be enjoyed with some help from the crockpot that is stashed away in your cupboard.

This soup came out so tasty and flavorful. The pan-fried tortilla strips added some nice crunch, and I also served the soup with some sour cream, Monterey Jack cheese, cilantro and scallions. It was an easy, light yet tasty soup.

A quick, low-calorie salad with diced ham, fresh corn, tomato and crunchy croutons tossed in a creamy smoked paprika and sour cream dressing. Ready in 15 minutes, no cooking required.

Ham Dijon pasta with smoked ham, broccoli, and mushrooms in a rich Dijon mustard cream sauce. A one-skillet dinner ready in 30 minutes over ribbon pasta.

While this cold salad has some elements of a traditional warm German potato salad, it is totally Americanized to suit my family's tastes. Great with grilled burgers, dogs, meats and poultry.

One of my variations of the Bisquick "Impossible Pie" type recipe. Quick and easy...great for breakfast, brunch or a light lunch.

Creamy, tasty and flavorful. This delicious soup is packed with flavors and very nutritious, it's creamy but not too rich. Serve it with some crunchy croutons.

Vegan eggplant bake layered with a savory nutritional yeast and tahini sauce. Sliced eggplant and sauteed onions in a creamy, dairy-free, cheese-like sauce with tamari and basil.

Silky broccoli soup purees fresh broccoli with sauteed leeks, potatoes, and chicken broth, finished with half-and-half for a creamy, vivid green bowl. Bright and vegetable-forward.

Silky oyster bisque thickened with a butter-flour roux and enriched with cream, simmered just until the oyster edges curl without overcooking.

Savory turkey stuffing loaded with diced apples, crunchy pecans, aromatic vegetables, and herbs. This generous recipe stuffs a 20-pound bird. Add hot peppers if you dare.

Traditional Melton Mowbray pork pie with hand-raised hot water crust pastry, seasoned diced pork shoulder, and pork bone jelly. A classic British cold pie served chilled.

Spicy black bean salad dressed with lime, champagne vinegar, jalapeños, cayenne, and fresh mint. A make-ahead vegan side with bright heat from dried beans cooked from scratch.

Delicious quesadillas are made with black beans and avocado.

Crisp yet tender Brussels sprouts quickly stir-fried with onions and bacon then brightened with a bit of lemon juice.

Vegetarian split pea soup with potatoes, carrots, celery, and a touch of Worcestershire. Slow-simmered for hours, then partially blended for the ideal thick-and-chunky texture.