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  2. Roast Pork Loin with Gingerbread Stuffing Recipe - AOL

    w.main.welcomescreen.aol.com/food/recipes/roast...

    Open the pork like a book. Season the pork with 1 teaspoon of the salt, and the sage, rosemary, and pepper, rubbing it all over, on the inside and the outside. Preheat the oven to 425°F. In a small skillet, heat the oil over medium heat. Add the onion, apple, and garlic and cook, stirring frequently, until the onion is tender, about 7 minutes.

  3. Herb & Sausage Stuffing with Tangy Granny Smith Apples - AOL

    w.main.welcomescreen.aol.com/food/recipes/herb...

    Stir the apples, stuffing, croutons, sage and egg in a large bowl. Add the sausage mixture and mix lightly. Spray a 3-quart shallow baking dish with the cooking spray. Spoon the stuffing mixture into the baking dish. Cover the baking dish. Bake at 350°F. for 45 minutes or until the stuffing mixture is hot.

  4. 11 Recipes for an Easy and Delicious Homemade Salad Dressing

    www.aol.com/11-recipes-easy-delicious-homemade...

    In a jar, shake up 3/4 cup of olive oil, 1/4 cup of white wine vinegar, one or two tablespoons of Dijon mustard, and salt and pepper to taste. This tangy dressing is perfect for any green salad or ...

  5. 25 Easy Recipes That'll Transform a Simple Can of Soup ... - AOL

    www.aol.com/25-easy-recipes-thatll-transform...

    Chicken Tortilla Pie. Cream of chicken soup teams up with canned refried beans, green chiles, and enchilada sauce for a Tex-Mex meal that's only a little spicy. Cook the ingredients in a cast-iron ...

  6. Holiday twist: Sage and sausage stuffing muffins please a ...

    www.aol.com/holiday-twist-sage-sausage-stuffing...

    Make Ahead Sage and Onion Stuffing Muffins. Makes 12. Ingredients. 1 pound pork breakfast sausage. 6 Tablespoons (3 ounces) unsalted butter. 3 cups chopped onions (2 large onions)

  7. Slow-Roasted Herbed Turkey Breast Recipe - AOL

    firefox-startpage.aol.com/food/recipes/slow...

    Make the herb paste. Combine the garlic and salt in a mortar and pound until you have a smooth paste. (If you don’t have a mortar, make the paste using a chef's knife.

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