Herbed Duck Broth with Wild Rice by Amos Miller

Take most of one duck, some fresh herbs, the flavors from a few vegetables and simmer. Voila! It's that simple. Almost. This recipe employs one duck, but you will be able to serve each of 6 to 8 diners a lovely bowl of this 'soup course' delight. What we have here is not a consomme, not a soup, and not really, by classical…

Crock-Pot Maple Mustard Sauced Turkey Thighs by Robyn Savoie

The cool weather has finally arrived. Goodbye fresh corn and tomatoes, and hello stew! This is great in a crock-pot but if you don't have one, this is easily adaptable to the oven. The trick to slow cooking is to brown the meat first, before you put it in the slow cooker. You’ll just get more flavor that way. Turkey is a…

Citrus Corned Beef Sandwiches by Robyn Savoie

Here's a quick, easy and delicious new spin on the traditional Reuben sandwich. To Serve: Nix using the broiler below for your living room tailgaters. Remove the meat from the Crock-pot and let cool slightly. Strain the juices, reserving 1/4 cup for the sauce, place about 1/2 - 1 cup back into crock. This will keep the sliced…

Giggling Gourmet's Rage'n Cajun Jambalaya by Giggling Gourmet

Good for those gatherings anytime of the year!!! This has a nice mild spicy heat without the hot sauce, but, I find kicking it up a notch with your own choice of a good zinger kind of hot sauce makes this dish a lot of fun to eat with everyone around the table! Warms the bones, tickles the ribs and fills those bellies!!

Taylor's Texas Chili w/ Beans by Wendi Taylor

I like to make this in the crock pot and let it cook on low all day, but I've adapted the recipe (and tested it) for a shorter cooking time and a stove-top option. Top chili with crumbled corn chips, shredded cheese, and chives for an especially delicious treat.

crock pot short ribs by leslie huffman

Well worth the wait! This recipe is perfect on a winter weekend evening with the family or with great friends.

Mikey's Chicken & Sausage Gumbo by Mike Fertitta

Dark rich style gumbo. Have all veggies, seasons, chicken and sausage prepared and ready before you start the roux. Be very careful not to burn roux if you smell it burning throw it out. Do not try to salvage. 7-8 Qt (#12) cast iron dutch oven. Put in bowl over rice or potato sald.

Buffalo Chicken Dip by Ryan Dale

Crockpot Beef Stroganoff by BlessedOne Smith

a combo of recipes from a co-worker & Betty Crocker, with my own tweakings to make it Feingold-acceptable.