"I made this for a sit-down dinner party and cooked it the day before. The risotto was amazing—creamy and great flavor. Perfect!" – terrycatucci
"The crunch of the pecans, sweetness of the sautéed onions, and contrast of parsley were perfect. I make this again [and] I won't change a thing!" – Hoosier Mom
"Outstanding and very easy to make. I followed the recipe exactly. Can be made ahead." – Denise E.
Recipe of the Day
Sauerkraut for Canning
Step-by-step directions for how to make and can your own sauerkraut. 50 pounds, that's right, pounds of cabbage is transformed into 18 quarts or 36 pints!
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New Year's Side Dishes
Southern Style Collard Greens
Black-Eyed Peas and Rice
Roasted Wild Mushrooms and Potatoes
Pesto Spaghetti Squash
Best Mac 'N Cheese Ever!
Hawg Wild Black-Eyed Peas
Sandy's Sweet Slow Cooker Sauerkraut
Sweet Potatoes with Caramelized Onions
Charlie's Sweet Island Brussels Sprouts
Baked Potato with Mushrooms
Bacon and Blue Brussels Sprouts
Pammy's Slow Cooker Beans
Kale Chips with Honey
Hoppin' John Skillet
Fried Black-Eye Peas
Kay Dee's Recipe for Potato Latkes
Red Beans and Rice
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